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Strawberry Souffle Recipe
|Strawberries||2 Pint, washed and hulled|
|Unflavored gelatin||1⁄2 Ounce (Two 1/4 Ounce Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolks||4 , well beaten|
|Lemon juice||1 Tablespoon|
|Egg whites||4 (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled and whipped|
|Red food coloring||3 Drop|
Serving size: Complete recipe
Calories 2335 Calories from Fat 950
% Daily Value*
Total Fat 108 g165.9%
Saturated Fat 61.2 g305.8%
Trans Fat 0 g
Cholesterol 1069.2 mg
Sodium 592.3 mg24.7%
Total Carbohydrates 318 g106%
Dietary Fiber 19.3 g77%
Sugars 281.8 g
Protein 46 g91.4%
Vitamin A 90.2% Vitamin C 954.8%
Calcium 40.6% Iron 32.9%
*Based on a 2000 Calorie diet
In a heat-resistant, non-metallic, 1 quart measuring cup, combine 1 cup of strawberry puree, gelatin, water, the 1/2 cup sugar, egg yolks and salt.
Stir to combine.
Heat, uncovered, on roast for 4 minutes or until mixture just begins to boil.
Cool mixture slightly.
Add remaining strawberries and lemon juice.
Chill mixture until it is consistency of unbeaten egg whites.
While mixture is chilling, beat egg whites in a large bowl until stiff peaks form.
Add the 1/2 cup sugar, 1 tablespoon at a time, beating constantly until egg whites are stiff and glossy.
Fold whipped cream and chilled berry mixture into egg whites.
Add food coloring until desired color is reached.
Pour mixture in a 2-quart mold.
Chill at least 3 to 4 hours to set.
Garnish with whipped cream, if desired.