Reynolds’ strawberry soufflé
Ingredients (serves 4)
- 200g strawberries, hulled
- 75g caster sugar
- 1 rounded tsp cornflour
- 2 tsp water
- 95g free range egg whites (at room temperature)
- ¼ tsp cream of tartar unsalted butter
- Softened for brushing ramekins
- Icing sugar for dusting
- Brush ramekins with softened butter, chill for 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling.
- To make the strawberry purée, blend all of the strawberries in a food processor with 50g caster sugar then pass through a sieve to remove seeds.
- Transfer half of the strawberry purée (keep the other half for serving) to a small pan over a moderate heat and warm through. Mix the cornflour with the water and stir into the warm purée, then cook out for two minutes until the purée thickens. Transfer to a storage container and refrigerate until required.
- When chilled, weigh out 40g of the thickened fruit purée into a large bowl and set aside.
- Before whisking the egg whites, ensure the mixing bowl is clean and grease free. Place the weighed egg whites into the bowl and whisk on highest setting. When the whites begin to firm, slowly add the remaining 25g of caster sugar and the cream of tartar. Whites should be firm, fluffy and smooth with a slight gloss.
- Gently fold 1/3 of the whites into the fruit purée. Fold in another 1/3 then finally fold in the rest. Fill the prepared ramekins, set well apart on a tray, and bake in the top of a preheated 180°C fan oven for 6 minutes. Remove, sprinkle with icing sugar and serve immediately alongside a small jug of the reserved strawberry coulis.
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