Strawberry soufflé

Soufflé fraise

Strawberry soufflé

 

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Souffles
✔150g strawberries
✔1 yolk
✔100g white
✔30g caster sugar

+
✔caster sugar
✔Butter

La recette

For 2 to 3 soufflés (depending on the size of your moulds)

Souffles
✔150g strawberries
✔1 yolk
✔100g white
✔30g caster sugar

In a bowl, add the egg yolk, mixed strawberries and powdered sugar. Mix well and set aside in a cool place.

Soufflé fraise

Generously butter the soufflé moulds from bottom to top, trying to leave a collar of butter at the top to make it easier for the soufflé to rise. Pour in a little powdered sugar, tilting the mold to distribute it evenly. Place in a cool place.

Soufflé orange

Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.

Soufflé fraise
Soufflé fraise
Soufflé fraise
Soufflé fraise

Preheat oven to 200°C.

Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.

Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.

Soufflé fraise

Allow about 12 minutes baking time. Time may vary according to oven and pan size. Be careful not to open the oven during baking.

Soufflé fraise

Sprinkle with powdered sugar and serve immediately!