Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lbs powdered sugar (confectioner's)
- 8 each eggwhites
- 1 1/2 lbs whipping cream
- 2 lbs fresh strawberries
- 1/3 cup water
- silicon or wax paper
- =
Directions
Wash and clean the strawberries.
Transfer to a blender or food processor, then blend to make a fine strawberry puree.
In a saucepan, dissolve powdered sugar in water.
Bring to a quick boil, then cook over low heat for about 1 minute.
Let it cool.
In a large bowl, use an electric mixer to beat the eggwhites until snowy and stiff.
Carefully fold into the sugar mixture.
In another large bowl, use the electric mixer to whip the cream until thick.
Fold into the sugar-eggwhite mixture.
Fold in the strawberry puree and mix well.
Grease the sides of souffle dishes with some butter.
Now, wrap a silicon paper around the upper part of the dish (or cup) and secure it with a tape.
This is to allow the souffle to go over the dish. (for an authentic souffle effect!)
Pour the strawberry souffle mixture into the souffle dishes, filling it up until it reaches the top of the paper.
(for a better idea, observe the shape of the souffle in the picture) freeze overnight.
To serve, remove the silicon paper, then remove from the mold.
Arrange on dessert plates and garnish with strawberries (optional).