Strawberry Souffle With Strawberry Sauce Food

STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C)
• Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
• Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
• In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
• Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
• Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
• Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
• Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
• Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
• Using a spatula, carefully fold in the strawberry puree.
• Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
• Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
• Serve the soufflés immediately with the crème anglaise poured over the top.
• Enjoy!

STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Place strawberries in food processor or blender. Add 3/4 cup sugar. Puree well. Taste for sweetness (amount of sugar varies with sweetness of fruit). Transfer to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites while gradually adding 1/2 cup sugar. Whisk until you have soft peaks. Fold 1/4 of whites into strawberries, then remainder. Do not overwork. Taste for sweetness.
• Place souffle dishes on baking sheet and fill rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes. Add sauce before serving.

STRAWBERRY SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
• In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
• Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
• In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
• Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
• In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

SOUFFLE A LA FRAISE (STRAWBERRY SOUFFLE)

Steps:

• Place the frozen strawberries in a pot with the water, 1/2 cup of sugar and 2 drops of vanilla extract. Bring to a high boil. Turn off heat and cover with a lid.
• In the meantime, bring the milk to a simmer with 2 drops of vanilla extract. Place the egg yolks in a bowl, add 1/2 cup of granulated sugar and whisk well until it becomes pale in color, then add the sifted flour and cornstarch. Pour the hot milk over the egg mixture slowly to temper, then place everything back in the pot. Cook on medium heat while mixing until it thickens. Transfer to another bowl and cover with a plastic film, let cool.
• When the strawberries are thawed and slightly melted, remove the lid from the pot, put the flame on high and cook off the water until it becomes a thick puree, reserve and let cool.
• When they are both cooled, mix the pastry cream and the strawberry puree together.
• Prepare the souffle mold by buttering the inside and then coating with sugar. Make sure not to touch the inside once it's coated with sugar or the souffle batter will stick. Set aside until needed.
• Place the egg whites in a bowl, add a small pinch of salt and beat up until it gets fluffy and white, add half the sugar. Whisk until it becomes very stiff but not too stiff and grainy. Add the remaining sugar and mix well. Fold the egg whites in a white pastry cream mixture delicately until well incorporated.
• Place half the souffle batter in the buttered/sugared oven-proof dish, then the cubed sponge cakes and finish with the remaining souffle batter on top. Place the whole dish in another oven-proof pan filled with hot water (this is called the bain-marie cooking method).
• Place in a preheated 400 degree oven and cook until the souffle rises and its top becomes slightly brown (approximately 10 to 15 minutes. The inside should still be slightly undercooked.) Remove and serve immediately. Decorate with fresh strawberries and a mint leaf. It is a good idea to serve with a strawberry or a vanilla sauce.

PB AND J: CRUNCHY PEANUT BUTTER SOUFFLE WITH STRAWBERRY SAUCE

Steps:

• Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
• Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
• Preheat the oven to 400 degrees.
• Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm.
• When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.

STRAWBERRY SOUFFLE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
• Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
• Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
• With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
• Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!

CHILLED STRAWBERRY SOUFFLE

Steps:

• Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
• Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
• Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
• Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
• Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
• To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.

FROZEN STRAWBERRY SOUFFLE

Steps:

• In a large bowl beat egg yolks until thick and lemon colored.
• Add 1 cup sugar and beat until disolved.
• Stir in 1/2 cup strawberry puree.
• Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
• Add Grand Marnier, a little at a time,until thoroughly blended.
• Combine 1 cup sugar and orange juice in a 1-quart saucepan.
• Cook, uncovered,over medium-low heat, stirring until disolved.
• Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
• While orange juice and sugar are cooking, beat egg whites until soft peaks form.
• Very slowly pour in hot orange syrup, beating until stiff peaks form.
• Whip cream and fold into yolk mixture.
• Fold in remaining strawberry puree.
• Gently but thoroughly fold in meringue.
• Spoon into oiled and collared 1 1/2 quart souffle dish.
• Freeze about 1 1/2 to 2 hours.
• When firm, carefully wrap in freezer paper, securing edges with masking tape.
• To serve, remove collar and press chopped pistachios around sides of souffle.
• Whip cream and use to garnish top.
• Decorate with strawberries and serve with raspberry sauce.
• Raspberry Sauce:.
• Combine the thawed raspberries and the Grand Marnier and blend well.