Yesterday iwas thinking to make something juicy, soft, sweet and beautiful, enticingly delicious dessert as it was my family gathering and i have asked to bake something like that! and without a second thought i came to this dish. I have tried several souffles so far, and this one was far better than the previous ones and turned out to be closer to that i like, a long way to go ....
You need..
5 egg whites
2 cups strawberries, hulled
1 cup castor sugar
1 tablespoon cornflour
1 teaspoon lemon/orange zest
Souffle moulds, oiled
Method:
First, roughly puree the strawberries with sugar and cornstarch. Leave half the sugar to best with egg whites. Then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens.
Whisk in lemon/orange zest. Cool completely before using.
In a large bowl, beat the egg whites until soft peaks form. Add remaining sugar and beat until stiff but not dry. Fold puree into whites in 3 additions.Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediatel with some extra whipped cream or syrup and strawberrys on top if you like.
