On a hot summer evening, is there anything better for dessert than these delicious strawberry soufflés? Your guests will not believe it when you will tell them you made them yourself!
Prep Time15 minutesmins
Cook Time5 minutesmins
Wait Time5 hourshrs
Total Time20 minutesmins
Servings: 6
Ingredients
600gramsstrawberries
200gramssugar
2teaspoonsorange zest,organic
15centilitersheavy cream,very cold
4largeegg 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.