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Strawberry Soufflé         CD   DP    40mins plus setting

Serves 4            Cold    Dessert    Fruit  Gluten Wheat free
4 eggs, separated
75g/3oz Caster Sugar
20g/3/4oz Gelatine Leaves, soaked
The Juice of 1/2 a Lemon
6 tbsp water
300g/11oz Strawberries, sieved
150ml/5fl.oz. Double Cream
Grated Chocolate to decorate

Whipped Cream to Decorate


1. Encircle 4 dariole moulds or small ramekins with greaseproof or parchment paper, so that the paper overlaps and stands approximately 2 inches above the rim of each mould and fasten with string or sellotape.


2. Place the egg yolks and sugar in a bowl and place over a pan of hot water. Whisk until thick and creamy then remove the bowl from the heat.

3. Place the gelatine, lemon juice and water in a bowl and place over a pan of boiling water. Stir until dissolved then beat it into the egg mixture. Remove from the heat and set aside to cool and slightly set.


4. meanwhile, in another bowl, whisk the cream to the soft peak stage then fold in the strawberry puree. Pour the gelatine and egg mixture into the strawberry and cream mixture, stirring all the time.  Blend well.


5. Whisk the egg whites until stiff. Add a quarter of the egg whites to the strawberry mixture to lighten it, then gently fold the remainder of the egg whites into the strawberry mixture. Pour into the moulds, refrigerate and leave to set overnight.

5. To serve – carefully remove the paper from each mould. Gently press the grated chocolate on the protruding sides of the soufflés and decorate the top of each with piped cream and a whole strawberry.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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