Recipe

Strawberry Souffles Recipe

	Crystalwaters / All my dishes 1 year, 1 month ago Who doesn't love a souffle, and the sweet ones are the best! Don't be intimidated; they're easier to make than they look. Prep:40m Cook:14m Servings:4	Crystalwate
	strawberry easy delectable

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bluewatera

Ingredients

About 3 tsp melted unsalted butter to brush ramekins

Caster (superfine) sugar, to dust ramekins

1/2 lb strawberries, fresh or thawed frozen

1/2 cup caster (superfine) sugar, divided

2 tsp cornflour mixed with 1 tsp cold water

4 egg whites

Pinch of salt

To serve: Vanilla ice cream and confectioners' sugar to dust

Directions

Brush 4 ramekins, small moulds or coffee cups (about 10 oz size) with melted butter and sprinkle inside on base and sides with sugar, tipping out excess. Chill for 20 minutes, then repeat this process. This helps the souffle rise properly up the sides of the dish. Keep chilled until ready for use.

Process strawberries in a food processor until smooth, then place in a small saucepan with 1 1/2 Tbsp of the sugar, stirring over low heat until sugar has dissolved, about 10 minutes. Bring to a boil and stir in the cornflour mixture. Remove from heat and continue stirring until thoroughly mixed. Set aside to cool completely.

Preheat oven to 350F.

Beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until thick and glossy. Gently fold half of the egg white into the strawberry puree with a spatula, then gently fold through the remainder.

Spoon into the prepared ramekins and level the tops.

Bake for 12 to 14 minutes until well risen and starting to colour.

Dust with icing sugar and serve immediately with vanilla ice cream.

Outrageously delicious!

*Note: If you don't have superfine sugar, simply process regular sugar in a (clean) food processor for a few minutes to make the granules fine.

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