Recipe

Leahs Sensational Strawberry Souffle Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 7 months ago Yeah!, Now I know I got some of your attentions, this strawberry from scratch soufflé recipe happens to be my fave - I adore the others I've posted, but I am certainly more partial to strawberries. Prep:15m Cook:50m Servings:6	Divalisciou
	strawberry souffle

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Ingredients

1/3 cup flour

1/2 cup white sugar

1/8 teaspoon salt

1 cup strawberry juice (you can opt for a strawberry and mixed berry juice from your grocer's store [which is what I do] that's next to the OJ or mash up your own should you have one of those fancy juicers.)

4 eggs separated (separate when cold, much easier to do when eggs are cold)

1/4 teaspoon cream of tarter to stabilize egg whites

1-1/2 teaspoon pure vanilla extract

1 teaspoon pure orange extract

2/3 cups minced fresh strawberries (drained of any liquid - reserve any liquid to use as 'juice' as mentioned above)

Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)

1 un-greased casserole dish 1-1/2 quarts size

Directions

Note: you can bake this at two different oven temperatures...

If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.

If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.

The above baking techniques work for all fruit soufflés that I post.

In a saucepan on top of stove on medium low heat, combine flour, sugar, salt and stir in strawberry juice a little at a time.

Cook stirring constantly until the entire mixture is smooth and thick.

Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.

While that is cooling, add minced strawberries, vanilla extract and stir.

Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add cream of tartar and mix that in.

Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the 'batter', then add remaining egg whites and gently fold in.

Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.

Try not to peak as this can upset the soufflé from rising. Let it do its thing - so don't open the oven door and let the precious heat from escaping.

Once baked, bring to table at once and serve it up with a soft dollop of whipped cream - to go extra fancy, add a little of Chambord (raspberry liquor) to your homemade whipped cream as flavoring) and add a fresh spring of mint on the serving for that "Martha look".

And as I mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!

Photo shown has the strawberry soufflé in front, to the left is a chocolate and the back one is vanilla. (photo is not mine) (recipe is mine) :-P)

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