Best Strawberry Soufflé Recipes

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.

CHILLED STRAWBERRY SOUFFLE

Steps:

• Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
• Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
• Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
• Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
• Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
• To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.

STRAWBERRY SOUFFLE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
• Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
• Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
• With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
• Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!

COLD STRAWBERRY SOUFFLE

Steps:

• Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
• Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
• Mix in beaten egg yolks.
• Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
• Stir in remaining strawberries and lemon juice.
• Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
• Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
• Fold cooled strawberry mixture into meringue.
• Beat cream in a chilled bowl until stiff and fold into meringue mixture.
• Fold in food coloring,as needed.
• Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
• Just before serving, run the edge of a sharp knife inside foil band and remove band.
• Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.

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.

FROZEN STRAWBERRY SOUFFLE

Steps:

• Praline: Lightly oil a sheet pan.
• Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
• Continue to cook until the sugar turns golden brown (swirl, but do not stir).
• Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
• The caramel will start to set very quickly.
• When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
• Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
• Form into collars around six 6-ounce ramekins, and tape or tie in place.
• Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
• Set aside to macerate for 20 minutes.
• Puree the remaining strawberries in a blender or food processor, and reserve.
• Whip the egg whites until soft peaks form.
• Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
• Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
• Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
• Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
• Set on a tray and freeze overnight.
• (The souffles will keep in the freezer for week).
• Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
• 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.

CHILLED STRAWBERRY SOUFFLE RECIPE - (4.5/5)

Steps:

• 1. Fold 26-inch piece foil lengthwise in half. Attach to 1-quart soufflé dish to create 3-inch collar above top of dish. 2. In bowl, mix powdered whites and water; let stand. 3. Drain strawberries, reserving syrup. In food processor, puree strawberries. Place puree in large metal bowl. 4. In saucepan, mix gelatin and 1/4 cup sugar. Stir in reserved syrup and yolks. Let gelatin soften, 1 minute. Over medium-low, cook, stirring, to dissolve gelatin, 8 minutes; do not boil (by 5 minutes, temperature should be 140°F and then remain there for next 3 minutes). Pour into puree. 5. On high speed, beat reconstituted whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. In clean small bowl, beat cream just until stiff. 6. Cool gelatin-puree mixture in ice water bath, stirring frequently, until like sour cream, 6 minutes. Remove from bath. Fold in whites and cream. Pour into soufflé dish. Refrigerate 3 hours or overnight. Remove collar. Serve.

PB AND J: CRUNCHY PEANUT BUTTER SOUFFLE WITH STRAWBERRY SAUCE

Steps:

• Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
• Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
• Preheat the oven to 400 degrees.
• Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm.
• When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.

STRAWBERRY SOUFFLE

Steps:

• 1. Preheat oven to 400F. Butter and sugar six 8-oz ramekins (or four 8-oz ramekins). I had 4 8-oz ones and I still ended up with a little bit left so I put it in a very small ramekin and gave that one to my 1 year old.
• 2. In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Blend until mixture is very smooth.
• 3. In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined.
• 4. Fill all ramekins to the top and level with the back of a butter knife. There may be some batter left over (just discard remaining batter unless you have enough to fill an additional small ramekin). Place them all on a large cookie sheet and carefully place them in the oven.
• 5. Bake for 14-16 minutes, until the tops of the souffles are golden brown. Remove from oven and serve immediately. Souffles are still good at room temperature, but they will sink down a bit as they cool.

SOUFFLE A LA FRAISE (STRAWBERRY SOUFFLE)

Steps:

• Place the frozen strawberries in a pot with the water, 1/2 cup of sugar and 2 drops of vanilla extract. Bring to a high boil. Turn off heat and cover with a lid.
• In the meantime, bring the milk to a simmer with 2 drops of vanilla extract. Place the egg yolks in a bowl, add 1/2 cup of granulated sugar and whisk well until it becomes pale in color, then add the sifted flour and cornstarch. Pour the hot milk over the egg mixture slowly to temper, then place everything back in the pot. Cook on medium heat while mixing until it thickens. Transfer to another bowl and cover with a plastic film, let cool.
• When the strawberries are thawed and slightly melted, remove the lid from the pot, put the flame on high and cook off the water until it becomes a thick puree, reserve and let cool.
• When they are both cooled, mix the pastry cream and the strawberry puree together.
• Prepare the souffle mold by buttering the inside and then coating with sugar. Make sure not to touch the inside once it's coated with sugar or the souffle batter will stick. Set aside until needed.
• Place the egg whites in a bowl, add a small pinch of salt and beat up until it gets fluffy and white, add half the sugar. Whisk until it becomes very stiff but not too stiff and grainy. Add the remaining sugar and mix well. Fold the egg whites in a white pastry cream mixture delicately until well incorporated.
• Place half the souffle batter in the buttered/sugared oven-proof dish, then the cubed sponge cakes and finish with the remaining souffle batter on top. Place the whole dish in another oven-proof pan filled with hot water (this is called the bain-marie cooking method).
• Place in a preheated 400 degree oven and cook until the souffle rises and its top becomes slightly brown (approximately 10 to 15 minutes. The inside should still be slightly undercooked.) Remove and serve immediately. Decorate with fresh strawberries and a mint leaf. It is a good idea to serve with a strawberry or a vanilla sauce.

STRAWBERRY SOUFFLE PANCAKES RECIPE - (4.4/5)

Steps:

• Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the egg whites until they form soft peaks. Gently mix egg whites into batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, for 5 to 8 minutes. Arrange the berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Now place the pan in a 450°F oven for 4 to 5 minutes. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.

STRAWBERRY SOUFFLé PANCAKES RECIPE - (4.2/5)

Steps:

• Preheat broiler. in a bowl, beat two of the egg yolks with the half-and-half. Reserve the third yolk for later use. Add the flour, slowly stirring until just combined. Add the sugar, salt, melted butter and Grand Marnier and mix well. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over moderately high heat or until butter bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, approximately 5 to 8 minutes. Add the berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Now place the pan in a 450°F oven for 4 to 5 minutes to finish cooking. Gently slide the pancake onto a warmed serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries. Note: You can use any type of berries you'd like in this recipe.

STRAWBERRY SOUFFLé WITH SLICED STRAWBERRIES

Steps:

• Preheat oven to 400°F. Spray 6-cup soufflé dish with vegetable oil spray. Coarsely puree half of berries, 3 tablespoons sugar and cornstarch in processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Cool completely.
• Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar; toss to blend. Beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until soufflé is puffed and golden, about 18 minutes. Serve immediately with sliced berries.

STRAWBERRY SOUFFLE

Steps:

• 1. Prepare the soufflé dish: Cut a piece of foil or parchment, longer than the circumference of the soufflé dish. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure. 2. Purée the berries with 1/4/55 g of the sugar, the lemon juice and salt. Strain and reserve. 3. Put the yolks in a non-reactive bowl with 1/4 cup sugar/55 g and 1/2 cup/125 of the berry purée. (Reserve the remaining for another use.)Set over a water bath, making sure the bowl does not touch the simmering water below, and whisk until the sugar dissolves and it is warm in the centre. Remove the bowl from the saucepan and set aside. 4. Put 1/4 cup/60 ml of water into a ramekin, sprinkle over the gelatine, and let soften 5 minutes. Set the ramekin in the hot water in the saucepan and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let the whole cool until it thickens slightly. Don't let it set too far. 5. Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold the whole together. 6. Spoon into a 6-cup/1.5 litre mould, cover, and refrigerate until firm, about four hours. To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatine starts to break down.

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!

FROZEN STRAWBERRY SOUFFLE

Steps:

• In a large bowl beat egg yolks until thick and lemon colored.
• Add 1 cup sugar and beat until disolved.
• Stir in 1/2 cup strawberry puree.
• Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
• Add Grand Marnier, a little at a time,until thoroughly blended.
• Combine 1 cup sugar and orange juice in a 1-quart saucepan.
• Cook, uncovered,over medium-low heat, stirring until disolved.
• Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
• While orange juice and sugar are cooking, beat egg whites until soft peaks form.
• Very slowly pour in hot orange syrup, beating until stiff peaks form.
• Whip cream and fold into yolk mixture.
• Fold in remaining strawberry puree.
• Gently but thoroughly fold in meringue.
• Spoon into oiled and collared 1 1/2 quart souffle dish.
• Freeze about 1 1/2 to 2 hours.
• When firm, carefully wrap in freezer paper, securing edges with masking tape.
• To serve, remove collar and press chopped pistachios around sides of souffle.
• Whip cream and use to garnish top.
• Decorate with strawberries and serve with raspberry sauce.
• Raspberry Sauce:.
• Combine the thawed raspberries and the Grand Marnier and blend well.

FROZEN SOUFFLé WITH HOT STRAWBERRY SAUCE

Steps:

• Soften ice cream slightly. Stir in crumbled macaroons and Grand Marnier. Whip cream until thick and shiny; fold into ice cream mixture. Spoon into an angel food cake pan. Sprinkle surface lightly with almonds and powdered sugar. Cover with plastic wrap. Freeze until firm, 4-5 hours or overnight. Unmold onto cold platter. Return to freezer until serving time. Hot Strawberry Sauce: Just before serving, put berries in a saucepan with sugar; simmer until soft, but not mushy. Remove from heat; stir in Grand Marnier. Serve frozen soufflé topped with sauce.