Friday, September 25, 2009

Strawberry Soufflé

I've always wanted to know what soufflés taste like but I never got around to making it. When I came across this recipe which ingredients were all lying in the pantry, I knew it was time to give it a go.

Soufflés can seem pretty intimidating but I assure you that if I can do it, almost anyone can. There's an indescribable amount of joy and glee to see the souffles rise beautifully. To be honest, I was actually more concerned about it deflating before I could take any nice pictures. :P

Recipe adapted from Closet Cooking.

Ingredients: (Serves 4)
  • 250g fresh strawberries, hulled and diced
  • 1 tbsp sugar
  • 1/4 tsp vanilla extract
  • 3 egg whites (room temperature)
  1. Preheat oven to 175°C and grease 4 ramekins with melted butter then coat with sugar.*
  2. Place the strawberries and vanilla extract into a food processor and blend until it forms a smooth puree.
  3. Beat the egg whites and sugar until you get a soft peak.
  4. Gently fold in the egg whites in thirds into the strawberry puree.
  5. Pour the mixtures into the greased ramekins.
  6. Bake in the oven for about 12 minutes until puffed and golden brown on top.
  7. Dust with icing sugar and serve immediately.
*When greasing ramekins, using a pastry brush, brush the melted butter on the side of the ramekins upwards in one direction. This will aid the rising of the souffles. Pour some caster sugar into the greased ramekins and turn so that a thin layer of sugar coats the butter completely. Pour out the excess sugar.

Beating the egg whites. Thank goodness for electronic mixers.

Please correct me if I'm wrong but I think this is the texture of egg white that needs to be achieved.

Beautiful strawberry puree.

Folding in the egg whites.

It should look something like this after well incorporated.

Pour into ramekins and be careful not to drip some at the sides.

Beautifully risen.

Slowly deflating.

Mmmm... Just look at that.

Don't you just love the french for coming up with delicious desserts? :D


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