A light and airy dessert featuring fresh strawberries, perfect for a sweet treat.
Ingredients
Main Ingredients
- 1 1/2cupsfresh strawberries
- 1/2cupgranulated sugar
- 4pieceegg whites
- 1tspvanilla extract
- 1/4tspcream of tartar
- 1tbspall-purpose flour
- butter for greasing
- powdered sugar for dusting
How to make Strawberry Soufflé
Prepare the Ramekins
Preheat your oven to 375°F (190°C).
Grease the inside of each ramekin generously with butter and sprinkle granulated sugar over the buttered surface. Tap out excess sugar.
Make the Strawberry Puree
Blend the fresh strawberries in a food processor or blender until smooth.
Pour the puree into a saucepan, add 1/4 cup of granulated sugar, and simmer over medium heat for 5–7 minutes to slightly thicken. If desired, whisk in the flour for a thicker base. Let the mixture cool to room temperature.
Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer. Start at low speed, then increase to high.
Gradually add the remaining 1/4 cup of sugar while whipping until stiff, glossy peaks form.
Combine and Fold
Gently fold the cooled strawberry puree into the whipped egg whites using a spatula. Work carefully to avoid deflating the mixture. Fold just until combined, ensuring streaks of white or pink are evenly incorporated.
Fill the Ramekins
Spoon the mixture into the prepared ramekins, filling them to just below the rim. Smooth the tops with a spatula and run your thumb around the inside edge of each ramekin.
Bake
Place the ramekins on a baking sheet and bake for 12–15 minutes, or until the soufflés have risen and are lightly golden on top. Avoid opening the oven door during baking to prevent them from collapsing.
Serve Immediately
Dust the soufflés with powdered sugar and serve right out of the oven. They’re best enjoyed warm for the ultimate melt-in-your-mouth experience.
Tips & Tricks
Ensure the mixing bowl and beaters are completely clean and dry before whipping egg whites for best results.
Avoid opening the oven door while baking to prevent the soufflés from collapsing.
FAQS
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if necessary. Just make sure to thaw and drain them well before blending.
What can I substitute for cream of tartar?
If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This will help stabilize the egg whites while whipping.
How do I know when the soufflés are done baking?
The soufflés are done when they have risen and are lightly golden on top. Avoid opening the oven door during baking, as this can cause them to collapse.
Can I make the soufflé mixture ahead of time?
It's best to prepare the soufflé mixture just before baking, as the whipped egg whites can deflate over time. However, you can prepare the strawberry puree in advance and store it in the refrigerator until you're ready to mix.
What is the best way to serve strawberry soufflés?
Strawberry soufflés are best served warm right out of the oven. Dust them with powdered sugar just before serving for an elegant touch.
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@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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