DP 40mins plus
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
Cream to Decorate
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.
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.
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.
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
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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