CookEat Recipe
Strawberry Soufflé
A light strawberry jelly soufflé with maraschino, gently folded with whipped egg whites and served straight from the oven.
Method
Steps
Step 1
As a modern oven setting, preheat to 375°F. Put four ounces of smooth seedless strawberry jelly, two ounces of sugar and one tablespoon of maraschino liqueur in a bowl set over ice. Add two pasteurized egg yolks and beat briskly with a wooden spoon for about ten minutes, keeping meltwater out.
Step 2
Beat five pasteurized egg whites suitable for whipping to a stiff froth in a separate clean grease-free bowl. Add to the strawberry mixture and fold gently for about half a minute.
Step 3
Pour into one soufflé dish with space to rise and sprinkle a little extra fine sugar over the top. Bake for about twenty minutes, continuing as needed until risen, lightly browned and set in the centre, with no liquid egg mixture on a testing knife. Serve immediately.
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