Strawberry soufflé is a light, airy, and elegant dessert that combines the fresh sweetness of strawberries with the delicate texture of a traditional soufflé. Perfect for spring and summer, this dessert is a delightful way to showcase ripe strawberries in a new form. The soufflé rises beautifully, creating a soft, cloud-like consistency on the inside with a slight crispness on the outside. This show-stopping treat is surprisingly simple to make and impresses both in flavor and presentation.
Ingredients:
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar (divided)
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 4 large egg whites
- 2 tbsp powdered sugar (for dusting)
- Butter (for greasing the ramekins)
- Extra granulated sugar (for coating ramekins)
Instructions:
- Prepare the strawberry base: In a small saucepan, combine the chopped strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes.
- Thicken the mixture: In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry. Add the slurry to the strawberry mixture and stir continuously until the mixture thickens, about 1-2 minutes. Remove from heat and let it cool.
- Prepare the ramekins: Preheat your oven to 375°F (190°C). Grease 4 soufflé ramekins with butter and dust with granulated sugar to coat the insides evenly. This helps the soufflé rise.
- Beat the egg whites: In a large, clean bowl, beat the egg whites with an electric mixer on medium speed. Gradually add the remaining 1/4 cup of granulated sugar, a little at a time, until stiff peaks form. The egg whites should be glossy and hold their shape.
- Fold in the strawberry mixture: Gently fold the cooled strawberry mixture into the egg whites, being careful not to deflate the whites. The key to a light soufflé is maintaining the air in the egg whites.
- Fill the ramekins: Divide the mixture evenly among the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the soufflés have risen and the tops are lightly golden.
- Serve: Dust the tops with powdered sugar and serve immediately, as soufflés will start to deflate after a few minutes.
Enjoy your delicate and delicious strawberry soufflé!
