Best Ice Cream Souffle With Hot Strawberry Sauce Recipes

STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY

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!

STRAWBERRY SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Wash strawberries and trim. Slice.
• Combine berries with 5 tablespoons of the sugar, and cook over medium heat until berries are soft, 8 to 10 minutes.
• Puree mixture in food processor, and measure out 2 cups.
• Beat egg whites until they are foamy. Add cream of tartar and slowly beat in the remaining 3 tablespoons of sugar until whites are stiff and shiny.
• Mix the 2 cups of berries with a little of the egg whites and the orange liqueur, and then fold the remaining whites into the berries. Spoon into a 3-quart souffle dish, and bake in the lower third of the oven for 30 to 35 minutes. Do not peek until 30 minutes are up or the souffle might fall. Serve immediately.

STRAWBERRY SOUFFLé

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.

STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE

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.

GRAND MARNIER FROZEN SOUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

ICE CREAM " SOUFFLE " WITH HOT STRAWBERRY SAUCE

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!