Strawberry Souffle

Created 30 Apr 2013 18:58, Updated 02 Dec 2013 18:51

Strawberry Souffle

from A Garden for the House blog

INGREDIENTS
Unsalted butter, for greasing the souffle dish and collar
Granulated sugar, for dusting the dish
2 – 2 1/2 cups strawberry puree (obtained from one quart fresh, or 2 pounds of frozen strawberries*)
The whites of 5 large, local eggs, at room temperature
1/4 teaspoon cream of tartar
1 big pinch of salt
1 heaping Tablespoon corn starch
1 1/2 cups super-fine sugar

*Frozen strawberries are conveniently available in one-pound bags at most supermarkets. Let them thaw overnight in the fridge.

Special equipment – an 8-cup Charlotte mold, OR a found, fairly straight-sided, oven-proof baking dish that will hold 8 cups; a length of wax paper or aluminum foil, folded in half and butter or sprayed with non-stick spray (for the souffle-collar); an ordinary pin for securing the collar.

METHOD
Set the oven rack to the lower-third position; preheat oven to 425 degrees.

Butter the souffle dish, pour in a half-cup or so of granulated sugar, and tilt the dish to coat the butter with the sugar. Tap out excess sugar. Then wrap the collar around the dish, and secure it with a pin.

Coarsely puree the strawberries in a food processor or electric blender. If using a blender, process one cup at a time. Don’t over-process — the goal is a thick (not watery) puree.

In a large bowl, beat egg whites at low speed until foamy. Then increase the speed to “high,” and beat in the cream of tartar, salt, and corn starch. Continue beating until the whites thicken, and begin to form soft peaks.

With the mixer still running, gradually beat in the super-fine sugar. Beating is complete when the whites hold their shape when scooped up with a spatula.

Fold the strawberry puree in the beaten egg whites, taking care not to deflate the whites.

Pour the mixture into the souffle dish, set the dish in the oven, and immediately lower the temperature to 375 degrees. Bake until puffed, and the top forms a golden brown crust — 40-45 minutes.

A good French champagne is the perfect accompaniment for this heavenly dessert.

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