Dessert Recipes - Strawberry Soufflé Recipe

Ingredients

• 15 ml/1 tbsp powdered gelatin

• 30 ml/2 tbsp water

• 450 g/1 lb ripe strawberries

• 3 eggs, separated

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 15 ml/1 tbsp lemon juice

• 30 ml/2 tbsp water

• 150 ml/2/3 cup double (heavy) cream

• 30-45 ml/2-3 tbsp toasted chopped nuts

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Method:

1. Tie a collar of double-thickness greaseproof (waxed) paper firmly round a 15 cm/6 in soufflé dish to stand about 5 cm/2 in above the rim.

2. Sprinkle the gelatin over the cold water and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatin has completely dissolved (or dissolve briefly in the microwave).

3. Reserve about six even sized strawberries for decoration. Puree the remainder in a blender or food processor.

4. Put the egg yolks and sugar in one bowl with the lemon juice and water and the egg whites in another bowl.

5. Stand the egg yolk bowl over a pan of hot water and whisk until thick and pale. Stir in the gelatin.

6. Whisk the egg whites until stiff and whip the cream until peaking. Fold the strawberry puree into the egg yolk mixture.

7. Reserve half the cream for decoration and fold the remainder into the strawberry mixture with a metal spoon. Fold in the egg whites.

8. Turn into the prepared soufflé dish. Level the surface and chill until set. Carefully remove the greaseproof collar and decorate the sides of the soufflé with the chopped nuts.

9. Pipe the reserved cream on the top and decorate with the reserved strawberries.