Menu

Strawberry Souffle

  • Details
  • 3 Comments

 

 

Quite a few of my readers have been enquiring why I was missing from action. Some were concerned about my health as well. A heartfelt thanks to all those caring souls. I am touched indeed. Well, this year has been busy so far. Had guests coming over and rest of the times, I was busy searching with one thing or the other. After a long break, here I am with something sweet, dedicate to all you readers. 🙂

My neighbour gave me some strawberries today morning. I couldn’t wait to put it into good use. Had been thinking of making strawberry souffle for some time now. Why wait, right ?

I got the recipe from Gondo’s kitchen. But decided to tweak it a bit as I wanted to use strawberry puree instead of jam. Souffles are always made just before serving. You can make the mixture ahead and place them in a refrigerator, covered with clingwrap. This recipe yielded 2 servings.

 

 

 

Print Recipe
Strawberry Souffle
Quite a few of my readers have been enquiring why I was missing from action. Some were concerned about my health as well. A heartfelt thanks to all those caring souls. I am touched indeed. Well, this year has been busy so far. Had guests coming over and rest of the times, I was busy searching with o
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Separate the egg yolks and whites. Keep aside.
  2. Powdr the sugar and keep aside.
  3. Grease the ramekins with melted butter and sprinkle the sugar till well coated. Place them in a refigerator.
  4. Take melted butter in a pan and place over medium low heat. Add the flour and mix well. Cook till it bubbles up.
  5. Add the milk and combine well without forming lumps. Cook till it forms a soft dough like consistency. Take off heat and transfer to another bowl. Allow to cool completely.
  6. Preheat oven to 200 C.
  7. Once the mixture is cooled completely, add the yolks, essence and strawberry puree and mix well.
  8. Take the egg whites in a clean, dry bowl. Whip till you get soft peaks. Carefully add the sugar and whisk till it forms stiff peaks. Do NOT overbeat.
  9. Take 2 tablespoons of the beaten egg whites and add to the puree mixture.Mix well.
  10. Add the remaining egg white mixture into the puree mixture and fold carefully, till well blended. Make sure NOT to over mix.
  11. Carefully pour into the prepared ramekins. Leave at least 2 cms space from the rim. Tap the bottom of the ramekins on your work surface to remove any bubbles.
  12. Bake in the preheated oven for 15- 20 minutes or till cooked through.
Recipe Notes

Note: As Souffles are made just before serving, you can make the mixture ahead and place them in a refrigerator, covered with clingwrap.

Keep them outside for at least 30 minutes, before baking. You may have to bake for longer duration.

 

 

Share this Recipe
  1. anonymous says:

    I like will have to try this one.

  2. anonymous says:

    What variety of dry red chillies do you use for ginger wine? The small round ones or the longer type?

  3. Mareena Jerrish says:

    The long ones

Leave a Reply

%d bloggers like this: