Strawberry Souffle

This strawberry souffle is amazing, light and fluffy and full of the strawberry flavour.


500 g Strawberries, hulled
150 g Caster Sugar, plus extra for dusting
2 Vanilla Pods, split lengthways
2.5 Tsp Cornflour
Soft Butter, for greasing
4 Egg Whites
2 Tbsp Icing Sugar, to serve

How to cook

Blend the Strawberries and 100 g of the Sugar in a food blender or processor to form a puree
Using a ladle, rub the puree through a sieve into a saucepan
Scrape the Vanilla Seeds from the split Pods and add to the Puree
Bring to the boil over a medium heat, whisking continuously
Stir the Cornflour with 4 Tbsp Water in a ramekin or teacup
Whisk the Cornflour and Water into the puree until the mixture thickens
Cool then chill
Brush the inside of 4 Souffle dishes (9 cm diameter) with softened butter taking care to finish each dish by brushing the butter thinly upwards from the base to help the souffle rise
Then dust each with Caster Sugar
Preheat the oven to 200 degrees C
Whisk the Egg Whites with the remaining 50 g of Sugar to soft peaks
Fold half into the Strawberry Puree using a spatula
Fold in the remaining Egg Whites taking care not to knock too much air out of the mixture
Divide between the 4 Ramekins filling each to the top
Level with the back of a palette knike
Then run the tip of your thumb or finger around the edge of each dish
Bake for 9-11 minutes without opening the oven door, until risen above the rim by half
Remove from the oven and dust immediately with Icing Sugar
Serve each Souffle on a plate before it collapses with a selection of fresh fruit