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Iced Strawberry Soufflés

Prep15 min
Cook5 min
Total20 min
Yield6 portions
LevelBeginner
 
 
Iced Strawberry Soufflés
About This Recipe

These Iced Strawberry Soufflés are a delightful and refreshing summer dessert, perfect for hot evenings. Made with fresh strawberries, whipped cream, and egg whites, this airy treat is both light and indulgent. With a hint of orange zest and a smooth, creamy texture, these soufflés are a show-stopping dessert that can be prepared ahead of […]

Scale This Recipe

Servings

Ingredients

Units
  • 600 grams strawberries
  • 200 grams sugar
  • 2 teaspoons orange , — organic
  • 15 centiliters heavy cream, — very cold
  • 4 large egg whites

Instructions

  1. 1
    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.
  2. 2
    Puree 400 grams of strawberries. Keep the best looking ones for decoration. Strain the puree in a sieve to remove the seeds. Use a , and whisk the pulp through the sieve. Add the orange zest.
  3. 3
    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 . Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Slowly incorporate the strawberry puree.
  4. 4
    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.
  5. 5
    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.
Techniques in this recipe
Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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