This light and airy strawberry soufflé is a delicious and elegant dessert! Made with fresh strawberries, fluffy egg whites, and a touch of vanilla, it’s simple yet impressive. Perfect for a special treat or an easy homemade dessert.
Ingredients Needed:
- 2 cups strawberries
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 3 egg whites
How To Make Strawberry Souffle Recipe?
- Preheat the oven & prepare ramekins: Set the oven to 350°F. Lightly grease four 6-ounce ramekins.
- Make the strawberry puree: Blend the strawberries in a food processor until smooth. You should have about 1 cup of puree. Stir in the sugar and vanilla extract.
- Whip the egg whites: In a large mixing bowl, beat the egg whites with a hand mixer until medium peaks form. They should be fluffy but still slightly soft.
- Fold in the puree: Gently fold the strawberry puree into the whipped egg whites, keeping the mixture light and airy.
- Fill the ramekins & bake: Divide the mixture evenly into the ramekins. Place them on a tray and bake for 15 minutes, until they rise and turn golden brown. A toothpick inserted in the center should come out clean.
- Serve immediately: Soufflés will start to deflate quickly, so enjoy them fresh out of the oven!
Recipe Tips:
- Use fresh strawberries: Fresh, ripe strawberries give the best flavor. If they are too sour, add a little more sugar to balance the taste.
- Whip egg whites properly: Beat until medium peaks form—soft but holding shape. If under-whipped, the soufflé won’t rise; if over-whipped, it will collapse.
- Fold gently but quickly: Mix the strawberry puree into the egg whites slowly and gently to keep the air inside. Overmixing makes the soufflé flat.
- Bake immediately: Don’t let the batter sit—transfer to the oven right away! This helps the soufflé rise properly and stay fluffy.
- Don’t open the oven early: Opening the oven door too soon can make the soufflé collapse. Wait until it’s golden and fully set before checking.
How To Store Leftovers?
Let the strawberry soufflé cool to room temperature first. Then, cover it and store it in the fridge for up to 1 day. It won’t stay fluffy but will still taste good.
Nutrition Facts:
- Calories: 50 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 100mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 3g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Egg Souffle Recipe
- Gordon Ramsay Passion Fruit Souffle Recipe
- Gordon Ramsay Cheese Souffle Recipe
Gordon Ramsay Strawberry Souffle Recipe
Description
This light and airy strawberry soufflé is a delicious and elegant dessert! Made with fresh strawberries, fluffy egg whites, and a touch of vanilla, it’s simple yet impressive. Perfect for a special treat or an easy homemade dessert.
Ingredients
Instructions
- Preheat the oven & prepare ramekins: Set the oven to 350°F. Lightly grease four 6-ounce ramekins.
- Make the strawberry puree: Blend the strawberries in a food processor until smooth. You should have about 1 cup of puree. Stir in the sugar and vanilla extract.
- Whip the egg whites: In a large mixing bowl, beat the egg whites with a hand mixer until medium peaks form. They should be fluffy but still slightly soft.
- Fold in the puree: Gently fold the strawberry puree into the whipped egg whites, keeping the mixture light and airy.
- Fill the ramekins & bake: Divide the mixture evenly into the ramekins. Place them on a tray and bake for 15 minutes, until they rise and turn golden brown. A toothpick inserted in the center should come out clean.
- Serve immediately: Soufflés will start to deflate quickly, so enjoy them fresh out of the oven!
Notes
- Use fresh strawberries: Fresh, ripe strawberries give the best flavor. If they are too sour, add a little more sugar to balance the taste.
- Whip egg whites properly: Beat until medium peaks form—soft but holding shape. If under-whipped, the soufflé won’t rise; if over-whipped, it will collapse.
- Fold gently but quickly: Mix the strawberry puree into the egg whites slowly and gently to keep the air inside. Overmixing makes the soufflé flat.
- Bake immediately: Don’t let the batter sit—transfer to the oven right away! This helps the soufflé rise properly and stay fluffy.
- Don’t open the oven early: Opening the oven door too soon can make the soufflé collapse. Wait until it’s golden and fully set before checking.
Gordon Ramsay Strawberry Souffle Recipe