• 4servings
  • 720minutes
  • 2326calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4kg strawberries

  2. 32 egg whites

  3. 2 3/4 L cream

  4. 2 kg icing sugar

  5. 4 dl water

  6. 4 x silicon or wax paper

Instructions Jump to Ingredients ↑

  1. Wash and clean the strawberries. Transfer to a blender or food processor, then blend to make a fine strawberry puree.

  2. In a saucepan, dissolve powdered sugar in water. Bring to a quick boil, then cook over low heat for about 1 minute. Let it cool.

  3. In a large bowl, use an electric mixer to beat the eggwhites until snowy and stiff. Carefully fold into the sugar mixture. Mix well.

  4. In another large bowl, use the electric mixer to whip the cream until thick. Fold into the sugar-eggwhite mixture. Fold in the strawberry puree and mix well.

  5. Grease the sides of souffle dishes with some butter. Now, wrap silicon paper around the upper part of the dish (or cup) and secure it with a tape. This is to allow the souffle to go over the dish. (for an authentic souffle effect!)

  6. Pour the strawberry souffle mixture into the souffle dishes, filling it up until it reaches the top of the paper. (for a better idea, observe the shape of the souffle in the picture) Freeze overnight.

  7. To serve, remove the silicon paper, then remove from the mold. Arrange on dessert plates and garnish with strawberries (optional).


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