Iced Strawberry Soufflés
Ingredients
- 600 grams strawberries
- 200 grams sugar
- 2 teaspoons orange zest, organic
- 15 centiliters heavy cream, very cold
- 4 large egg whites
Instructions
- Create a paper collar with some parchment paper. To do so, measure the height of your ramekin, add 9 centimeters - 3,5 inches and cut strips. Fold the bottom of the pieces into y three cm/1¼ inches sections. Join both ends and slide one side within the other to create a collar the size of your ramekin. Place them into the ramekins.
- Puree 400 grams of strawberries. Keep the best looking ones for decoration. Strain the puree in a sieve to remove the seeds. Use a whisk, and whisk the pulp through the sieve. Add the orange zest.
- Cook the sugar in 10 centiliters of water for 2 minutes until the sugar is dissolved. Beat the egg whites and slowly pour the boiling sugar syrup. Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Slowly incorporate the strawberry puree.
- Beat the cream into a Chantilly. Delicately fold it in with the egg white mix. Pour into the molds up to 2 centimeters above the ramekin top. Place the ramekins into the freezer for a minimum of 4 hours.
- Remove the paper before serving. Slice the remaining strawberries and decorate the top of the soufflés with the slices. Top with a strawberry stem. Leave them for a minute or two at room temperature before serving.
Iced Strawberry Soufflés Cooking Tips
Use Fresh, Ripe Strawberries: For the best flavor, use fresh, ripe strawberries. They will give the soufflé a natural sweetness and vibrant color.
Chill the Cream: Ensure your heavy cream is very cold before whipping it into Chantilly. This helps it hold its shape and adds air to the soufflé mixture.
Make Sure the Syrup is Hot: When adding the hot sugar syrup to the egg whites, do it slowly and carefully. This step helps stabilize the meringue and gives it a light, airy texture.
Whisk the Egg Whites to Stiff Peaks: Beat the egg whites until stiff peaks form before incorporating the syrup. This will give your soufflés structure and help them hold their shape during freezing.
Fold Gently: When mixing the strawberry puree and whipped cream into the egg whites, do so gently to maintain the airy texture you’ve worked hard to achieve.
Freeze for Sufficient Time: Allow the soufflés to freeze for at least 4 hours to ensure they hold their shape and are firm enough to serve.
Remove Paper Collar Carefully: When removing the paper collar, do so gently to avoid deflating the soufflé or ruining its shape.
Serving Tip: Allow the soufflés to sit at room temperature for 1-2 minutes before serving. This will make them easier to slice and enhance their flavor.
Elevate Your Culinary Skills with Our Courses!
Ready to enhance your cooking? Our online courses cover everything from basics to advanced techniques, perfect for any skill level. Learn baking, meat prep, international dishes, and more— all from home!
🌐 Explore Our Full Course Catalog and Start Your Culinary Journey
Also, check out our YouTube Channel for recipes, tips, and expert cooking advice to inspire your next meal!
🔴 Subscribe Now for fresh recipes and culinary tips!