Strawberry Soufflé
A light baked strawberry soufflĂ© â serve it quickly, as it can deflate if left standing too long.
â±ïž Prep: 20 minđł Cook: 15 min
Ingredients
| 300 g | strawberries | |
| 45 g | sugar | |
| 1 tbsp | 15 ml | cornstarch |
| 2 tsp | 10 ml | lemon juice |
| 4 | egg whites | |
| 50 g | sugar (for the egg whites) | |
| â | butter (for greasing the molds) | |
| â | sugar (for dusting the molds) |
Instructions
- Thoroughly brush tall ovenproof cups with melted butter using a brush. Pour a little sugar into each and swirl so the crystals spread evenly.
- In a food processor or blender put the cleaned strawberries, the sugar, the lemon juice and the cornstarch.
- Separately beat the egg whites with the sugar to a firm, glossy snow. Gently fold it into the strawberry mixture.
- Fill the molds with the resulting mixture up to the top and level it off, then carefully clean the rims.
- Bake the strawberry soufflĂ©s in a preheated oven at 200 degrees for about 12â15 minutes.
- Serve the finished strawberry soufflé quickly, because it can deflate if it stands too long. You can serve it directly in the cup or turned out onto a small plate.
Prep 20 · Cooking 15 · Total 35 · Servings 4