STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE
Provided by Bryan Miller
Categories dinner, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- Place strawberries in food processor or blender. Add 3/4 cup sugar. Puree well. Taste for sweetness (amount of sugar varies with sweetness of fruit). Transfer to bowl.
- Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites while gradually adding 1/2 cup sugar. Whisk until you have soft peaks. Fold 1/4 of whites into strawberries, then remainder. Do not overwork. Taste for sweetness.
- Place souffle dishes on baking sheet and fill rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes. Add sauce before serving.
FROZEN STRAWBERRY SOUFFLE
This recipe is from chef Gary Robins. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Cook time = Overnight freezing time
Provided by Dee514
Categories Frozen Desserts
Time 12h40m
Yield 6 Souffles, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 516.1, Fat 27.6, SaturatedFat 12.1, Cholesterol 67.9, Sodium 65.4, Carbohydrate 65, Fiber 3.1, Sugar 59.2, Protein 6.7
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
FROZEN STRAWBERRY SOUFFLE
Whipped cream and strawberry puree crowned with whole berries and a circlet of chopped pistachios and served with raspberry sauce- what's not to love? A special dessert for any special occasion! Originally from a May 1978 issue of Bon Apetit featuring strawberries.
Provided by Leslie in Texas
Categories Frozen Desserts
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 454.9, Fat 24.7, SaturatedFat 14.5, Cholesterol 187.3, Sodium 58.6, Carbohydrate 56.3, Fiber 3.6, Sugar 50.7, Protein 5.1
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
STRAWBERRY SOUFFLE
A great tasting and fairly easy souffle that has it's roots in France, but served up in the South! Adapted from BH&G magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
- Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!
Nutrition Facts : Calories 133.2, Fat 0.2, Sodium 46.5, Carbohydrate 30.5, Fiber 1, Sugar 27.5, Protein 3.3
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
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- Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat oven to 350 degree F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there should be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
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