Indulge in the delightful symphony of flavors and textures presented by our curated collection of strawberry soufflé recipes. From classic French techniques to modern culinary twists, embark on a journey of culinary artistry. Discover the secrets of creating a light and airy soufflé, complemented by the vibrant sweetness of fresh strawberries. Each recipe offers unique variations, whether you prefer a simple yet elegant presentation or a more elaborate dessert adorned with fresh berries and delicate sauces. Prepare to tantalize your taste buds with a selection of strawberry soufflés that cater to every palate, making them the perfect centerpiece for any special occasion or an unforgettable treat to enjoy at home.
Check out the recipes below so you can choose the best recipe for yourself!
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
CHILLED STRAWBERRY SOUFFLE
Chef Anne Willan likes to garnish these souffles with sliced fresh strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
- Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
- Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
- Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
- Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
- To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.
COLD STRAWBERRY SOUFFLE
A refreshing, cold summertime dessert that makes good use of fresh strawberries. Originally from "Southern Sideboards", a Junior League of Jackson,Mississippi cookbook.Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
- Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
- Mix in beaten egg yolks.
- Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
- Stir in remaining strawberries and lemon juice.
- Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
- Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
- Fold cooled strawberry mixture into meringue.
- Beat cream in a chilled bowl until stiff and fold into meringue mixture.
- Fold in food coloring,as needed.
- Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
- Just before serving, run the edge of a sharp knife inside foil band and remove band.
- Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.
Nutrition Facts : Calories 263.9, Fat 15, SaturatedFat 7.7, Cholesterol 146.5, Sodium 47.5, Carbohydrate 29, Fiber 0.9, Sugar 26.7, Protein 5
CHILLED STRAWBERRY SOUFFLE RECIPE - (4.5/5)
Provided by á-216
Number Of Ingredients 8
Steps:
- 1. Fold 26-inch piece foil lengthwise in half. Attach to 1-quart soufflé dish to create 3-inch collar above top of dish. 2. In bowl, mix powdered whites and water; let stand. 3. Drain strawberries, reserving syrup. In food processor, puree strawberries. Place puree in large metal bowl. 4. In saucepan, mix gelatin and 1/4 cup sugar. Stir in reserved syrup and yolks. Let gelatin soften, 1 minute. Over medium-low, cook, stirring, to dissolve gelatin, 8 minutes; do not boil (by 5 minutes, temperature should be 140°F and then remain there for next 3 minutes). Pour into puree. 5. On high speed, beat reconstituted whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. In clean small bowl, beat cream just until stiff. 6. Cool gelatin-puree mixture in ice water bath, stirring frequently, until like sour cream, 6 minutes. Remove from bath. Fold in whites and cream. Pour into soufflé dish. Refrigerate 3 hours or overnight. Remove collar. Serve.
STRAWBERRY SOUFFLE
Provided by Marian Burros
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Wash strawberries and trim. Slice.
- Combine berries with 5 tablespoons of the sugar, and cook over medium heat until berries are soft, 8 to 10 minutes.
- Puree mixture in food processor, and measure out 2 cups.
- Beat egg whites until they are foamy. Add cream of tartar and slowly beat in the remaining 3 tablespoons of sugar until whites are stiff and shiny.
- Mix the 2 cups of berries with a little of the egg whites and the orange liqueur, and then fold the remaining whites into the berries. Spoon into a 3-quart souffle dish, and bake in the lower third of the oven for 30 to 35 minutes. Do not peek until 30 minutes are up or the souffle might fall. Serve immediately.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 25 grams
STRAWBERRY SOUFFLé WITH SLICED STRAWBERRIES
Categories Egg Fruit Dessert Bake Low Sodium Strawberry Orange Spring Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Spray 6-cup soufflé dish with vegetable oil spray. Coarsely puree half of berries, 3 tablespoons sugar and cornstarch in processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Cool completely.
- Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar; toss to blend. Beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until soufflé is puffed and golden, about 18 minutes. Serve immediately with sliced berries.
STRAWBERRY SOUFFLE PANCAKES RECIPE - (4.4/5)
Provided by á-48383
Number Of Ingredients 7
Steps:
- Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the egg whites until they form soft peaks. Gently mix egg whites into batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, for 5 to 8 minutes. Arrange the berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Now place the pan in a 450°F oven for 4 to 5 minutes. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.
STRAWBERRY SOUFFLé PANCAKES RECIPE - (4.2/5)
Provided by Booper-2
Number Of Ingredients 8
Steps:
- Preheat broiler. in a bowl, beat two of the egg yolks with the half-and-half. Reserve the third yolk for later use. Add the flour, slowly stirring until just combined. Add the sugar, salt, melted butter and Grand Marnier and mix well. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over moderately high heat or until butter bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, approximately 5 to 8 minutes. Add the berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Now place the pan in a 450°F oven for 4 to 5 minutes to finish cooking. Gently slide the pancake onto a warmed serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries. Note: You can use any type of berries you'd like in this recipe.
Tips:
- Use fresh strawberries: Fresh strawberries have a more intense flavor and will produce a lighter soufflé.
- Hull the strawberries before cooking: Hulling the strawberries removes the core, which can be tough and bitter.
- Cook the strawberries until they are soft: This will help to release their flavor and make them easier to puree.
- Use a food processor to puree the strawberries: A food processor will produce a smooth puree, which is essential for a light and fluffy soufflé.
- Strain the strawberry puree through a fine-mesh sieve: This will remove any seeds or lumps from the puree.
- Use cold butter and eggs: Cold butter and eggs will help to keep the soufflé light and fluffy.
- Beat the egg whites until they are stiff: Stiff egg whites will help to create a light and airy soufflé.
- Fold the egg whites into the strawberry puree gently: Over-mixing will deflate the egg whites and make the soufflé dense.
- Bake the soufflé immediately: Soufflés are best when they are baked immediately after they are assembled.
- Serve the soufflé immediately: Soufflés are best when they are served immediately after they are baked.
Conclusion:
Strawberry soufflé is a light and fluffy dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, strawberry soufflé is sure to be a hit at your next party or gathering.
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