Saturday, June 30, 2012

TGIDN: Strawberry Soufflé

This week was a strawberry week at the farm. On Monday Nikita, Cathy and I went down the road to Uncle Scott's Farm and picked strawberries to make jam. We grossly underestimated the amount of strawberries we were picking though, we thought each basket held about 5 cups of strawberries when it was actually more like 10. And we thought we would need about 15 cups of strawberries so we picked 3 overflowing baskets so we would have some extra to eat. However, once we started cooking we knew we had a bit too many strawberries... 2 whole baskets to be exact, about 20 cups!!!
On Monday night Cathy and I made jam. We made a batch of cooked and a batch of uncooked to see which one we liked better. They are both pretty good but the uncooked batch did not thicken very much and is not so much a jam consistency as a sauce, we decided it would be great on ice cream though! The cooked batch is just like the jam you would buy in the grocery store, the right consistency and totally delicious. I just had some for breakfast :)

Nikita and  decided that since we had so many leftover strawberries we would have a strawberry dessert night. The plan started off as just a strawberry dessert (soufflé) but then we decided to try bellinis too, and we found an "ice cream" recipe (which was more like a sherbet because I was guessing on the strawberries and I think I used to many, it was delicious anyway) we made as an after lunch dessert. And would you believe, I (once again) did not take a picture of any of it? I am a horrible blogger.

I do have the recipes though and some pictures I stole from the internet like the cheater cheater pumpkin eater that I am. If it helps my case, I tried to select the pictures that looked most like the food we made.... that doesn't help does it??

Photo courtesy of Butter and Sugar blog

Soufflé Base
1 cup strawberry puree
1 1/2 tablespoons cornstarch
1 teaspoon custard powder
1 egg yolk
2 tablespoons sugar

Strawberry Soufflé

1/2 tablespoon butter, softened
5 tablespoons sugar
2/3 cup egg whites, room temperature
Soufflé Base


Soufflé Base

  1. Place strawberry puree in a large pot over low heat. Simmer until warm, approximately 5 minutes. Keep warm.
  2. Place remaining ingredients in a large bowl, whisk to combine.
  3. Add 1/3 of heated strawberry puree to mixture in bowl, whisk to combine.
  4. To temper yolk, add yolk mixture to pot with remaining puree. Whisk until mixture thickens and comes to a boil, approximately 3-5 minutes.
  5. Transfer Soufflé Base into a container, set aside to cool at room temperature for assembly of Strawberry Soufflé.

Strawberry Soufflé

  1. Preheat oven to 325F.
  2. Grease 6 Ramekins (we used bowls again) with butter. Coat with 1 tablespoon of sugar, remove excess sugar. Place ramekins on a baking tray.
  3. Place egg whites in a clean dry bowl from a stand mixer and whip.
  4. Once egg whites are frothy, add 2½ tablespoons of sugar. Continue to whip until egg whites reach a soft peak. Approximately 2 minutes.
  5. Add remaining sugar and whip until egg whites reach a medium stiff peak. Careful not to over whip eggs to prevent from splitting.
  6. Gently fold Soufflé Base into egg whites.
  7. Fill ramekins with Strawberry Soufflé mixture. Level mixture with an offset spatula and clean around edges.
  8. Place in oven to bake until Strawberry Soufflé rises and is cooked, approximately 9-12 minutes.
  9. Serve immediately.

Photo courtesy of And All The Trimmings blog

We winged it on the Bellinis but what we used was:

About 2 cups strawberry puree (from frozen berries)
About 1/4 cup simple syrup
Prosecco wine as desired

  1. Place frozen strawberries and simple syrup in food processor and puree adding a little wine if it needs some help on the way.
  2. Pour puree into chilled champagne flutes and top with prosecco.
  3. Stir and serve

Photo courtesy of Jenni at
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream


  1. Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped.
  2. With the processor running, slowly pour in the heavy cream until fully incorporated.
  3. Serve immediately, or freeze for up to one week.

One thing we did not like about this recipe was that the sugar being undisolved gave the ice cream and gritty texture. I will probably try this one again in the future but will try to dissolve as much of the sugar as I can in the cream beforehand.

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