High Rise Strawberry Souffle Recipes

STRAWBERRY SOUFFLE

Steps:

• 1. Preheat oven to 400F. Butter and sugar six 8-oz ramekins (or four 8-oz ramekins). I had 4 8-oz ones and I still ended up with a little bit left so I put it in a very small ramekin and gave that one to my 1 year old.
• 2. In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Blend until mixture is very smooth.
• 3. In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined.
• 4. Fill all ramekins to the top and level with the back of a butter knife. There may be some batter left over (just discard remaining batter unless you have enough to fill an additional small ramekin). Place them all on a large cookie sheet and carefully place them in the oven.
• 5. Bake for 14-16 minutes, until the tops of the souffles are golden brown. Remove from oven and serve immediately. Souffles are still good at room temperature, but they will sink down a bit as they cool.

STRAWBERRY SOUFFLé

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.

FROZEN STRAWBERRY SOUFFLE

Steps:

• Praline: Lightly oil a sheet pan.
• Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
• Continue to cook until the sugar turns golden brown (swirl, but do not stir).
• Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
• The caramel will start to set very quickly.
• When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
• Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
• Form into collars around six 6-ounce ramekins, and tape or tie in place.
• Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
• Set aside to macerate for 20 minutes.
• Puree the remaining strawberries in a blender or food processor, and reserve.
• Whip the egg whites until soft peaks form.
• Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
• Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
• Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
• Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
• Set on a tray and freeze overnight.
• (The souffles will keep in the freezer for week).
• Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
• Serve immediately.

CHILLED STRAWBERRY SOUFFLE

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

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.

FROZEN STRAWBERRY SOUFFLE

Steps:

• In a large bowl beat egg yolks until thick and lemon colored.
• Add 1 cup sugar and beat until disolved.
• Stir in 1/2 cup strawberry puree.
• Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
• Add Grand Marnier, a little at a time,until thoroughly blended.
• Combine 1 cup sugar and orange juice in a 1-quart saucepan.
• Cook, uncovered,over medium-low heat, stirring until disolved.
• Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
• While orange juice and sugar are cooking, beat egg whites until soft peaks form.
• Very slowly pour in hot orange syrup, beating until stiff peaks form.
• Whip cream and fold into yolk mixture.
• Fold in remaining strawberry puree.
• Gently but thoroughly fold in meringue.
• Spoon into oiled and collared 1 1/2 quart souffle dish.
• Freeze about 1 1/2 to 2 hours.
• When firm, carefully wrap in freezer paper, securing edges with masking tape.
• To serve, remove collar and press chopped pistachios around sides of souffle.
• Whip cream and use to garnish top.
• Decorate with strawberries and serve with raspberry sauce.
• Raspberry Sauce:.
• Combine the thawed raspberries and the Grand Marnier and blend well.

STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C)
• Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
• Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
• In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
• Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
• Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
• Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
• Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
• Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
• Using a spatula, carefully fold in the strawberry puree.
• Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
• Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
• Serve the soufflés immediately with the crème anglaise poured over the top.
• Enjoy!