Baked Strawberry Souffle Recipe
Strawberry Souffle is a very tempting dessert that you must try out. Prepare the Strawberry Souffle effortlessly in a jiffy and let us know after you've enjoyed it !
Ingredients
| 2 cups sliced fresh strawberries, or frozen strawberries defrosted | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Curacao | 1/2 Cup (16 tbs) | |
| Sugar to taste | ||
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Whipped cream | ||
Directions
1. Preheat oven to moderate (375° F.).
2. Combine the strawberries, orange juice, Curasao and sugar to taste.
3. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. Stir in the slightly beaten egg yolks and cool.
4. Fold in stiffly beaten egg whites.
5. Drain the excess juice from the strawberries and reserve. Place the strawberry mixture in the bottom of a buttered souffle dish sprinkled lightly with sugar. Pour the souffle mixture on top and bake until puffed and golden brown, thirty to forty-five minutes.
2. Combine the strawberries, orange juice, Curasao and sugar to taste.
3. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. Stir in the slightly beaten egg yolks and cool.
4. Fold in stiffly beaten egg whites.
5. Drain the excess juice from the strawberries and reserve. Place the strawberry mixture in the bottom of a buttered souffle dish sprinkled lightly with sugar. Pour the souffle mixture on top and bake until puffed and golden brown, thirty to forty-five minutes.
Chef
