Prep 20 mins
Cook 15 mins
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.
- 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.
- 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.
- 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.
- 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.
- 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!
This is impressive and virtually calorie free if made with Splenda like I did. I made 3 servings. I don't think this would be easy for anyone who has trouble beating egg whites or folding things together. I don't have any trouble doing those things but still felt this was a bit more work than I think I'd be willing to do again for the end result. It was very airy, deflated quickly and had a very subtle flavor. I enjoy a more intense flavor which probably could be achieved with extract. Anyhow this may be a dream dessert for some people...it probably all depends on taste and skill. Made for the Please Review game.