STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY
Here's what you need: milk, heavy cream, sugar, vanilla bean, large egg yolks, salt, strawberry, sugar, lemon juice, butter, large egg whites, cream of tartar, salt
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 383 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, Sugar 24 grams
ICE CREAM " SOUFFLE " WITH HOT STRAWBERRY SAUCE
How decadent! Ice cream, cookies, Grand Marnier & strawberries - definitely an adult dessert! Use a good quality ice cream for this or it will deflate. Freezer time included in cook time.
Provided by SusieQusie
Categories Frozen Desserts
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
- Whip cream till thick and shiny; fold into ice cream.
- Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
- Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
- Unmold onto a serving platter & store in the freezer until serving time.
- Make the sauce just before serving:
- Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
- To serve - slice the souffle and top with hot sauce. Serve immediately!
Nutrition Facts : Calories 758.9, Fat 47, SaturatedFat 27.7, Cholesterol 144, Sodium 225.9, Carbohydrate 80.8, Fiber 4.1, Sugar 71.9, Protein 9.9
HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE
This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 450°F.
- Butter a 1-quart soufflé dish and sprinkle with sugar.
- Melt butter with chocolate, stirring until smooth.
- Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
- Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
- Gently turn batter into prepared dish.
- Sprinkle lightly with sugar.
- Bake 5 minutes.
- Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
- Serve immediately with sauce.
- (and remember - A SOUFFLE WAITS FOR NO ONE).
- Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.
Nutrition Facts : Calories 509, Fat 33.3, SaturatedFat 20.1, Cholesterol 187.5, Sodium 202.7, Carbohydrate 46.9, Fiber 3.6, Sugar 35.6, Protein 9.5
STRAWBERRY SAUCE
Ice cream sundaes, of course, find expression in their sauces, which provide layers of flavor and seismic contrasts in temperature and tone. To the category of vivid and bright belong fruit sauces, particularly those with a touch of acidity and a shake of vibrant color. Strawberries, raspberries, blueberries, sour cherries or pineapples - sweet, just-ripe fruits cooked briefly with sugar - will brighten vanilla's pallor (high-pectin fruits can often go it alone without cornstarch for body).
Provided by Kay Rentschler
Categories quick, condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine ingredients in medium saucepan over medium-low heat. Stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat, and cool.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 50 milligrams, Sugar 27 grams
VANILLA SOUFFLE AND ICE CREAM
Impress guests with renowned chef Todd English's signature recipe for individual vanilla souffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 12
Steps:
- Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings. Bring to a boil, and remove from heat. Cover, and let steep for 1 hour. Remove bean from milk, and reserve for another use.
- In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.
- Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add egg yolks and vanilla extract to milk mixture, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Set saucepan in the ice-water bath to cool completely. Refrigerate until ready to use.
- Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
- Preheat the oven to 375 degrees with rack in center. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.
- Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with vanilla bean ice cream.
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