Strawberry soufflé
Equipment used
– soufflé mould
– Tefal baking tray
– Angled spatula
Ingredients
Souffles
150g strawberries1 yolk100g white30g caster sugar
+caster sugarButter
La recette
For 2 to 3 soufflés (depending on the size of your moulds)
Souffles150g strawberries1 yolk100g white30g caster sugar
In a bowl, add the egg yolk, mixed strawberries and powdered sugar. Mix well and set aside in a cool place.
Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I placed my molds in a cool place and applied a second layer of butter with a brush. Then pour in a little powdered sugar and tilt the mold to distribute it evenly. Place the moulds in a cool place.
Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.
Preheat oven to 200°C.
Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.
Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.
Allow 13 minutes 30 to 14 minutes baking time. Time may vary according to oven and size of molds. Be careful not to open the oven during baking.
Sprinkle with powdered sugar and serve immediately!
