SIMPLE and delicious strawberry souffle

May 22, 2011
1 Ratings
  • Serves 2
Author Notes

This is such an easy way to make a great tasting, beautiful suffle. Also, it is very light and can be used along with a variety of souffle sauces. In addition; it doesnt use wheat, flour, barley, or rye and is therefor gluten-free. —Katelyn Kendrick

What You'll Need
  • 1/2 cup fresh strawberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon chilled heavy whipping cream
  • 1 teaspoon vinilla extract
  • 1 teaspoon cold water
  • 1.5 egg whites
  1. Puree the strawberries with the sugar, water, and vinilla extract
  2. THE most important step.. Peaking the eggs: Chill your mixing bowl and mixer in freezer for about twenty minutes. Then sepeate the eggs into egg whites. Place the eggs and heavy cream into the chilled electric mixer bowl and mix until about the consistancy of whipping cream. This may take a little while. DO NOT over mix. Once it reaches this consistancy stop mixing- or it will loose its peak.
  3. Add the strawberry puree by pouring down the side of the bowl into the peaked egg whites. carefully fold the puree into the whites w/o mixing.
  4. Lightly butter 2 remkens and add the souffle mixture to them. Add to about the top of the dish or a little past the rim. Add the dishes to a 350 degree oven and bake for about 10-14 minutes or until slightly more peaked and lightly golden brown.
  5. remove and serve immediatly; garnish with whipped cream, a mint leaf, and a strawberry slice

See what other Food52ers are saying.

  • Diana Burroughs
    Diana Burroughs
  • Suzannel

2 Reviews

Diana B. June 4, 2018
This recipe is incomplete. Step #4. Add what? to the top of the dish or a little past the rim?
Suzannel June 2, 2013
Someone needs to check their spelling! it's soufflé, vanilla and ramekins...not everything is spelled the way it is pronounced.