Baked strawberry soufflés

Baked strawberry soufflés

By
From
Baking
Serves
6
Photographer
Vanessa Levis

This recipe differs from most soufflés in that it has no custard base, but instead uses a light meringue mixture. It is very simple to make. The sugared strawberries and Kirsch are a good combination.

Ingredients

Quantity Ingredient
110g caster sugar, plus 2 tablespoons extra
250g strawberries, hulled and sliced
2 tablespoons kirsch
5 eggs whites
whipped cream, to serve

Method

  1. Preheat the oven to 180°C. Grease 6 small soufflé dishes and use the 2 tablespoons of sugar to coat the sides and bottom.
  2. Sprinkle the sliced strawberries with 2 tablespoons of the remaining sugar and the Kirsch, and macerate for 1 hour.
  3. Beat the egg whites until stiff, then gradually beat in the remaining sugar to form a stiff meringue. Drain the strawberries and fold through the meringue, then spoon the mixture into the prepared dishes. Stand them in a baking tin and add enough hot water to come halfway up the sides of the dishes. Bake for 15–18 minutes or until puffed and lightly browned.
  4. Serve immediately, with whipped cream.
Tags:
baking
bakery
margaret
fulton
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