Description
Light and airy strawberry soufflé with vanilla bean, perfect for a delightful dessert experience.
Ingredients
Scale
- 24 ounces (680 g) fresh strawberries, divided into halves and slices
- 4 large egg whites, preferably at room temperature, separated carefully without yolk
- 11 tablespoons (138 g) granulated sugar, divided
- 2 teaspoons (10 ml) fresh lemon juice
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (5 ml) Grand Marnier (optional)
- Unsalted butter, for greasing ramekins
- 1 teaspoon (5 ml) pure vanilla extract
- Six 8-ounce (240 ml) ramekins
- Mixing bowl
- Electric mixer or whisk
- Saucepan
- Spatula
- Baking sheet
Instructions
- Step 1: Butter six 8-ounce ramekins thoroughly, then dust the insides with sugar. This coating prevents sticking and helps the soufflés maintain their shape. Set ramekins aside on a baking sheet.
- Step 2: Preheat the oven to 400°F (204°C). Keep ramekins on the baking sheet ready for filling.
- Step 3: Take half of the fresh strawberries. Coarsely puree them in a blender or food processor with 6 tablespoons (75 g) of sugar, 2 teaspoons (10 ml) of lemon juice, and 1 tablespoon (8 g) of cornstarch. Transfer the puree to a saucepan set over medium heat. Cook, stirring continuously, until the mixture comes to a boil and thickens. Remove from heat and allow it to cool completely.
- Step 4: Slice the other half of the strawberries. In a bowl, combine sliced strawberries with 2 tablespoons (25 g) of sugar and 1 teaspoon (5 ml) of Grand Marnier if using. Taste and adjust sweetness as needed to achieve balance. Set aside for garnish.
- Step 5: In a clean mixing bowl, beat the 4 egg whites until foamy. Gradually add the remaining 3 tablespoons (38 g) of sugar while continuing to beat until stiff peaks form. The egg whites must be firm and hold shape for the soufflé’s light and airy texture.
- Step 6: Gently fold the cooled strawberry puree into the whipped egg whites in three additions. Use a spatula carefully to mix without deflating the air incorporated in the egg whites; this technique is essential for a good rise in the soufflé.
- Step 7: Divide the mixture evenly among the prepared ramekins, filling each close to the top but leaving a small space to allow room for rising. Smooth the tops with the spatula.
- Step 8: Before baking, create a slight indentation around the edge of each soufflé by running a finger gently around the inside edge of the ramekin. Bake for 14 to 17 minutes at 400°F (204°C) until the soufflés have puffed up and turned golden on top. Serve immediately with the sliced strawberry garnish for best texture and flavor.
Notes
- Room Temperature: Place soufflés on a plate and cover with a dome or plastic wrap. Store them at room temperature for up to 6 hours before serving.
- Refrigeration: Store soufflés in an airtight container in the refrigerator for up to 1 day. Reheat gently in a warm oven before serving to restore texture.
- Freezing: Wrap soufflés tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before reheating.
- Use room temperature egg whites and ensure no yolk contaminates them to achieve proper whipping to stiff peaks.
- Allow strawberry puree to cool completely before folding into the egg whites to avoid deflating the mixture.
- If soufflés brown too quickly in the oven, rotate the baking sheet halfway through baking for even heat distribution.
- Should soufflés collapse post-baking, reduce the oven temperature by 25°F (14°C) in future attempts to prevent overbaking.
- Fully pureeing the strawberries for the puree provides a smooth texture that blends well and supports consistent rising.
- Warm soufflés gently in a preheated oven at 300°F (149°C) for a few minutes until heated through but not dried out. Avoid microwave reheating as it may toughen the texture.
- Serve the soufflés immediately upon removal from the oven accompanied by lightly sweetened freshly whipped cream or a scoop of sugar-free vanilla ice cream. Add the sliced strawberries prepared earlier as garnish.
- Consider pairing with a simple berry salad or poached peaches for complementary fresh fruit flavors.
- For brunch, serve alongside yogurt parfaits or gluten-free pancake stacks. Soufflé can also be layered in a trifle with additional fruit for variety.
- Add a drizzle of fruit coulis or a dusting of powdered sugar for visual appeal. Fresh mint slivers add a pleasant refreshment element.
- Grand Marnier can be omitted if preferred or replaced with an equal measure of orange extract for a non-alcoholic alternative.
- For a vegan adaptation, substitute egg whites with aquafaba whipped to stiff peaks and omit butter, using a plant-based alternative for greasing.
- Other berry flavors such as raspberry or peach puree can replace the strawberries in the same quantities for varied soufflé options.
- Choose ripe, juicy strawberries with vibrant color and firm texture, avoiding berries with dull skin or mushy spots for optimal flavor.
- Use pure vanilla extract rather than artificial vanilla for authentic flavor enhancement.
- Select good quality granulated sugar to ensure proper interaction with egg whites for volume and sweetness.
- Use unsalted butter to control salt levels in the final soufflé.
Nutrition
- Serving Size: 1 soufflé
- Calories: 350
- Sugar: 11g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg