STRAWBERRY SOUFFLé
This very light soufflé recipe, adapted from Julia Child, uses a base of syrupy fruit to flavor the egg whites, without the addition of fats or starches. And a combination of raspberries and strawberries makes it marvelously pink. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, custards and puddings, dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
- In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
- Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
- In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
- Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
- In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 87 milligrams, Sugar 42 grams, TransFat 0 grams
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oriyomi jumoke
[email protected]This soufflé is a bit too complicated for me. I think I'll try a different recipe next time.
Asrar King
[email protected]I'm not sure what I did wrong, but my soufflé didn't rise. It was more like a pancake.
Given Mawila
[email protected]This soufflé was a bit disappointing. It wasn't as light and fluffy as I expected.
Md Ziauddin Bablu
[email protected]I found this soufflé to be too sweet. I think I'll try using less sugar next time.
Shaggy Dawg
[email protected]I've tried this soufflé a few times, and I can never seem to get it right. The soufflé always falls.
Shabiek Baibe
[email protected]This soufflé is a great way to use up fresh strawberries. It's also a very elegant dessert.
Lyrical Scott
[email protected]I love this soufflé! It's always a hit with my family and friends.
Abel Mekonnen
[email protected]This soufflé is a bit tricky to make, but it's worth the effort. It's so light and airy, and the strawberry flavor is divine.
Gutinho Cuinhane
[email protected]The soufflé rose beautifully in the oven, and the strawberry flavor was amazing. I served it with a dollop of whipped cream, and it was the perfect ending to a special dinner.
Nazreen Jacobs
[email protected]This was my first time making a soufflé, and it was surprisingly easy! I followed the recipe exactly, and it turned out beautifully. My guests were very impressed.
Olamide Tosin
[email protected]I've made this soufflé several times now, and it always turns out perfectly. It's a great dessert for special occasions, or even just for a weeknight treat.
Ali Danish
[email protected]This soufflé was a delight! It was light and fluffy, with a perfect balance of sweetness and tartness. The strawberries added a lovely burst of flavor. I will definitely be making this again.