Servings: pcs.
Strawberry soufflé
Incredibly decorative strawberry soufflé with stripes! Guaranteed to impress all your guests. A perfect party dessert, for instance, for New Year's, confirmation, or wedding.
Equipment
- Ramekin (Soufflé bowl)
- Pot
- Whisk
- Bowl
- Brush
- Oven
Ingredients
- 200 gram Baking Sugar
- 550 gram Strawberry puréed
- 50 gram Butter
- 12.5 gram Cornmeal
- 7 pcs. Egg
- 50 gram Water
- 3 gram Special Ingredients Pectinex
Instructions
First step
- Soufflé base: First, boil 250 grams of strawberry purée.
- Pour 125 grams of baking sugar with 50 milliliters of water into another pot and heat it to 121 degrees Celsius (250 degrees Fahrenheit).
- Add the hot strawberry purée to the boiling sugar mixture while whisking.
- Add the cornstarch and a tablespoon of cold water.
- Let it heat through until the mixture thickens. Then remove from heat and set aside.
- Strawberry stripes: Heat the remaining strawberry purée and add 30 grams of baking sugar and the pectin powder.
- Remove from heat after about 3 minutes, once thickened, and set aside.
Second step
- Weigh out 130 grams of the soufflé base.
- Whisk 130 grams of egg whites with 24 grams of sugar.
- Gently fold the soufflé mixture together with the meringue.
- Grease a ramekin bowl with soft butter and sprinkle the inside of the bowl with baking sugar.
- Brush the sides with strawberry stripes and then fill the bowl with the soufflé base.
- Bake the strawberry soufflé at 200 degrees Celsius (392 degrees Fahrenheit) for 6 minutes.