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Monday, January 24

Strawberry soufflé

Strawberries, hulled
3 cups
Sugar
3 tablespoons +
1 tablespoon +
3 tablespoons
Cornstarch
1 tablespoon
Orange zest
¾ teaspoon
Egg whites
4
  1. Preheat oven to 400°F; spray 6-cup soufflé dish with cooking oil spray.
  2. Coarsely purée half of the strawberries with the cornstarch and 3 tablespoons sugar in a processor.
  3. Transfer to a saucepan, and stir over medium heat until the mixture boils and thickens, about 3 minutes.
  4. Remove from heat, and whisk in orange zest; cool completely.
  5. Slice remaining berries, and add 1 tablespoon sugar; toss to blend, and set aside.
  6. Beat egg whites in a large bowl until soft peaks form.
  7. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
  8. Fold purée into whites in three additions; transfer to soufflé dish.
  9. Bake until soufflé is puffed and golden, about 18 minutes.
  10. Serve immediately with sliced strawberries.
Time: 30 minutes plus cooling (12 minutes active; 18 minutes baking) • 4 to 6 servings

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