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Strawberry Soufflés

Modified from a recipe found in Bon Appétit, 4/98

  • Yield: 6 servings
  • 12 oz. basket of strawberries, plus more for garnish
  • 6 Tbs. sugar (divided)
  • 1 Tbs. cornstarch
  • ¾ tsp. grated orange peel
  • 1 Tbs. orange liqueur
  • 4 large egg whites (4 oz. egg whites), at room temperature before using

Prep (may be done a day in advance)

Hull the strawberries.  Place in a food processor with 3 tablespoons of sugar and the cornstarch. Coarsely purée. Transfer to a saucepan and cook, stirring frequently, until the mixture boils and thickens, 3 minutes. Stir in the peel and liqueur. If making in advance, store in the refrigerator.

Complete and bake soufflés when you’re ready for dessert. You can also get them made and refrigerate for a few hours before baking, without much loss of height, but you will get the absolute best results if you make the soufflés just before you want to enjoy them.

Prepare 6 soufflé cups by buttering or spraying with non-stick spray. Place on a sheet pan. Have an ice cream scoop or ½ cup sized ladle or scoop handy for distributing the soufflé mix into the cups.

Preheat oven to 400°F.  Place the egg whites in a bowl and whisk or use an electric mixer, to bring to soft peaks. Slowly add the remaining 3 tablespoons sugar, and continue to beat until stiff but not dry. Use a rubber spatula to fold the strawberry mix into the beaten whites, in three additions. Transfer to the prepared dishes, and bake until puffed and golden, about 17-18 minutes. Serve immediately, with some sliced berries (you can macerate with a tablespoon of sugar, if you like, or serve as they come).  Have a pitcher of crème Anglaise on the table, so you can break open your soufflé and pour some in.

Note: To see if they rose better that way, I sugared the sides of the ramekins, and reduced the sugar added to the egg whites by a tablespoon. They did rise much higher, although the slight grittiness of the sugar on the ramekins might not be desired. Try it both ways, and see what you think! Those in the picture didn't rise to the max — but they were still wonderful!

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