Ingredients
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5
-
-
-
2
-
1/4 - 1/3
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4
-
1/2
-
-
-
-
-
-
-
-
Directions
Strawberry Souffle, A great tasting and fairly easy souffle that has it’s roots in France, but served up in the South! Adapted from BH&G magazine
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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! |
