We have just the thing to make your season even sweeter: a delicious strawberry soufflé! This dessert captures the essence of summer with its light texture, vibrant colour, and amazing aroma, making it perfect for any occasion. With just a few simple ingredients, it’s easy to whip up and will leave your guests asking for more. So put on your apron and get ready to impress with this delectable dessert.
Mastering the art: top tips for crafting the perfect soufflé
Creating a flawless soufflé might seem like a daunting task, but with the right techniques and a dash of confidence, you can achieve the light, airy, and utterly delectable dessert that you’ve been dreaming of. Here are our top tips to guide you on your journey to soufflé perfection:
- Preparation is key: Ensure all ingredients are at room temperature before you start. Carefully separate egg yolks and whites, avoiding any yolk contamination, which can hinder the foaming process.
- Embrace the egg whites: Whip them to stiff, glossy peaks, incorporating air to give the soufflé its characteristic lift. Use a clean, dry bowl and beaters for best results.
- Use a gentle folding technique: Combine the ingredients with the whipped whites using a spatula to cut through the mixture and then fold it over gently until just combined.
- Proper ramekin prep: Grease the inside of your ramekins with a light coating of butter and a dusting of sugar or breadcrumbs to prevent the soufflé from sticking and provide something for the batter to grip onto as it rises.
- Fill and level the ramekins: Fill them to about three-quarters full, leaving room for the soufflé to expand. Use a flat spatula to level the surface for even rising.
- No peeking allowed: Resist the urge to peek once your soufflés are in the oven as sudden temperature changes can cause them to collapse. Rely on the oven light to monitor their progress instead.
- Oven temperature matters: Bake soufflés in a preheated oven at the correct temperature. An oven that’s too hot can cause them to rise too quickly and collapse, while an oven that’s too cold might not give the desired rise.
- Serve immediately: Soufflés are at their prime the moment they emerge from the oven, and their delicate structure starts to deflate as they cool. Serve them promptly with a dusting of powdered sugar, a drizzle of sauce, or any other desired accompaniment.
- Embrace imperfection: Even if your soufflé doesn’t rise as high as you hoped, it’s still a masterpiece of taste and texture. The journey to soufflé mastery involves practice and patience, so embrace each attempt as a delicious learning experience.
By following these tips, you’re well on your way to crafting soufflés that are not only visually stunning but also incredibly scrumptious. Don’t be afraid to experiment, learn from each baking adventure, and revel in the joy of creating a dessert that’s as impressive as it is delightful.
- 1 tbsp butter
- 4 large free-range egg whites
- 125 g 4oz caster sugar
- 4 tbsp Bonne Maman Strawberry Conserve
- 1 tbsp Icing sugar to finish
- Preheat oven to 200°C (180°C for fan ovens), gas mark 6.
- Lightly grease ramekin dishes with butter and place them in a roasting tin.
- In a clean, dry bowl, whisk egg whites until stiff peaks form.
- Slowly add sugar while whisking to create a thick, glossy mixture.
- Gently fold in strawberry conserve with a spatula.
- Spoon mixture into ramekins, filling about three-quarters full.
- Bake on the center shelf for 12-15 mins until golden and risen.
- Lightly dust soufflés with icing sugar.
- Serve immediately for the best texture and flavour.
- For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve.
- Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding.
Recipe taken from Bonne Maman.
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