a taste of France

Strawberry Souffle Recipe



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Ingredients


Souffle aux Fraises

Strawberry souffle

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



Strawberry Souffle


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






Strawberry Souffle


strawberry souffle


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  • If you liked the srawberry souffle try a Lemon souffle




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