We found a recipe for strawberry souffle and thought we would give it a go. Unfortunately we must have done something wrong because although the end result tasted quite good, our souffles failed to rise. Below is the recipe we used.
Souffle aux Fraises
to serve 6
450g of strawberries
350g if frozen
3 eggs size 2 separated
1 extra egg white
200g of caster sugar
25g of cornflour
50g of double cream
1 dessertspoon strawberry liqueur or kirsch
juice of 1/4 of a lemon
18cm / 7 1/4 in diameter souffle dish
Heat the oven to 190c or 375f gas 5 hull the strawberries and blend to a puree.
If frozen thaw and drain first. Butter the souffle dish, beat the yolks and sugar together until white and frothy.
Add the cornflour, cream, liqueur and a few drops of lemon juice and beat until smooth.
Add the strawberry puree and mix well.
Beat the egg whites to a stiff peak and fold into the strawberry and egg yolk mixture very carefully.
Pour into the souffle dish about three quarters full.
Bake in the oven for 30 mins serve straight away.
You now have a strawberry souffle
The mixture before it went into the oven.
I and Rory checking the progress of the souffle.
The finished dessert, tasty but disappointingly flat.
We will try this again in a few weeks, perhaps with a different recipe. Watch this space for attempt number 2.