I was looking for something to feature in this week’s LaPis theme and I came across this recipe for a souffle in one of my old cookbooks. I have never made souffle before. Maybe because I have not had many souffles and the ones that I did probably were not good enough to make a lasting impression. But I thought I’d try it anyway. I see all kinds of cheese and savory souffles and of course, the chocolate and coffee versions. They all look soooooo good. Well…I decided to try strawberries. I have plenty on hand and some are just about ready to be pureed (not good enough to eat fresh anymore). My resulting souffle really looked good. It stayed fluffy and it looked very “strawberry-like”. They are pink! It was also very light (which I suppose souffles are supposed to be) and not too sweet. Next time, I’ll try coffee or chocolate version and serve it with vanilla ice cream.
- 2 egg whites, room temperature
- 1 cup pureed strawberries
- sugar (optional)
- Preheat oven to 350F.
- Mix pureed strawberries with sugar (if using) to get desired sweetness. Set aside.
- In an electric mixer, whip egg whites until soft peaks form.
- Fold in the strawberry mixture carefully, until well incorporated.
- Butter 4 ramekins and dust with sugar (optional). Fill with souffle mixture and bake for 12 minutes or until golden brown.
- Serve immediately with whipped cream or ice cream.