CookEat Recipe
Strawberry Pudding Soufflé
One quart-mould strawberry, rice-flour and breadcrumb soufflé pudding with fresh kirsch strawberry sauce.
Method
Steps
Step 1
Measure one pint fresh pudding strawberries before hulling.
Step 2
Remove hulls, wash thoroughly in potable water and drain.
Step 3
Mash the recovered berries with half gill cream and three ounces granulated sugar using a wooden spoon.
Step 4
Add two ounces plain breadcrumbs, three pasteurized yolk equivalents, two ounces rice flour, half an ounce butter and one tablespoon rum.
Step 5
Mix thoroughly.
Step 6
Beat the three pasteurized whites to a stiff froth and gently fold in.
Step 7
Butter and sugar a one-quart pudding mould.
Step 8
Fill the mould and place it directly on a baking tray.
Step 9
Bake for twenty minutes, until the centre reaches 74 °C, then unmould onto a hot dish.
Step 10
For the strawberry sauce, hull and wash the fresh sauce berries in potable water, then measure half a pint.
Step 11
Sieve them into a small saucepan, add two ounces sugar, one tablespoon kirsch and one gill starting water.
Step 12
Boil for ten minutes while stirring lightly.
Step 13
Pour the finished sauce over the whole pudding and serve.
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