Strawberry Soufflé
- Total Time
- 65 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Unsalted butter, for dish
- 1cup and 2 tablespoons sugar, plus more for coating the dish
- 8ounces/1¾ cups fresh strawberries, washed, hulled and quartered
- 8ounces/1⅔ cups fresh raspberries
- 1tablespoon balsamic vinegar
- ¼teaspoon cream of tartar
- Finely grated zest of 1 lemon
- 4large egg whites
- Pinch salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
210 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 3 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1½-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
- Step 2
In a medium bowl, toss berries with ⅓ cup sugar and vinegar. Let stand for at least 30 minutes.
- Step 3
Drain berries in a sieve set over a bowl, reserving juices. If less than ¼ cup, add water to total ¼ cup liquid.
- Step 4
In a small saucepan, combine ⅔ cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
- Step 5
Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
- Step 6
In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Step 7
Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Private Notes
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Cooking Notes
zacko
Years ago, I had a "conversation" about leftover souffle with one of the proprietors of Capsouto Freres. One of my lunch companions had to leave early before her souffle (ordered prior to the meal) was ready. I asked our waiter if he would mind packing it up for her to take away. He demurred. M. Capsouto came to the table to explain: "Monsieur," he said, without the hint of a smile, "It does not walk, it does not run, it does not fly. It is a souffle." My colleague departed without it.
Ellen
What is the cooking time for individual souffle ramekins?
Max
What leftovers?
Judith
The recipe for lemon souffle in individual ramekins is 15-20 mins.
Colleen
It's possible the berries I used gave off more juice than this recipe could account for, but my syrup never thickened, though I quadrupled the suggested time I kept it boiling in the hope that it would. Related to this is that when I folded the syrup into my egg whites they had a hard time coming together, and the finished product was a souffle of about five inches depth sitting atop a bath of liquid fruit syrup. If made again I would boil until truly thickened--not even 12 mins was enough!
Andy
Judging by the photo in which the soufflé barely rose above the rim of the soufflé mold and comments from readers about the soufflé failing to rise or it being too sweet (1 whole cup of sugar!), the recipe seems overly complicated. After looking at many strawberry soufflé recipes, I settled on a modification of the classic recipe from the great Antonin Carême which follows Escoffier’s dictum “ Faites simple!”. It rose majestically, tasted intensely of strawberries and was not too sweet.
KD apr 19 2022 update
Turned out great. Based on the comments, I added one extra egg white to get a bit more rise. It did take a few extra minutes for the juice to thicken up. I will cut down on the sugar in the strawberry base next time. You have to coat the buttered dish with sugar or it will not rise properly, so don’t skip that step.
JoeBolger
Oh now this was delicious! I lost track of how long I cooked the juice but it was "a long while" for it to thicken! I added 2 tablespoons of DeKuyper Strawberry Snapps to the syrup after it was cooked which thinned it down some but this was so good that I dreamed about it after cooking and eating it!
Andy
Judging by the photo in which the soufflé barely rose above the rim of the soufflé mold and comments from readers about the soufflé failing to rise or it being too sweet (1 whole cup of sugar!), the recipe seems overly complicated. After looking at many strawberry soufflé recipes, I settled on a modification of the classic recipe from the great Antonin Carême which follows Escoffier’s dictum “ Faites simple!”. It rose majestically, tasted intensely of strawberries and was not too sweet.
Cathy
I looked Antonin's recipe up https://coquinaria.nl/en/strawberry-souffle/#recept and this adaptation is a very interesting story and well written instructions that could only add to Melissa's adaptation. Thank you
Pamela
Is it possible to elaborate about running one's thumb around the inside of the dish? Does this mean sticking one's thumb *into* the souffle? Having a hard time picturing how this works.
Nicolecooks2
Watch the video for the bittersweet chocolate souffle and you will see it demo'd :-)
Sabrina
Could cut back on sugar if strawberries are sweet
PolaO.
Too sweet. Next time I'd like to reduce the sugar to half, and also rethink about covering the greased pans with sugar.
Moo
Very tasty, but overall too sweet. I’d use 1/3 (instead of 2/3) cup of sugar when adding to berry juice. Another recommendation: start with more berries, cooking their juices until very thick, but don’t add berries back into mixture.
Lucianne
Could I use all raspberries instead of a mix of strawberries and raspberries?
Caitlin
We added two teaspoons of vanilla to the strawberry juice as it was cooking. It was divine. My two sons, husband and I made it for French Friday today...and there were no leftovers! If I make it again, I will cut back on the sugar, also. I used only strawberries- & they were frozen, picked in July. I let them thaw and then macerate as directed. Still, the strawberry taste was just so intense and gorgeous.
Beth
Could 16 oz of strawberries be used instead of 8 oz strawberries and 8 oz of raspberries? I have had an explosion of strawberries in the garden and would like to use as many of them as possible.
Mary
I followed the recipe exactly and it turned out perfectly, cooked for 11 minutes. But I’m personally not a fan of the lemon rind. What do people think about leaving it out, or adding a bit less than a whole lemons worth? (My lemon was a small to medium size.)
John
Mine tasted like strawberry lemonade...not necessarily a bad thing. I'm going to reduce the zest drastically or substitute orange.
Florio Montana
I baked this for 16 minutes and it was a bit too wet for me. I’m going to try 20 minutes next time. I think 12 minutes would be way too short
Rebecca L.
I cut the recipe in half and subbed blackberries for the raspberries since that is what I had on hand. I also decreased the sugar on the advice of other notes. I used two individual ramekins. They turned out delicious and rose beautifully!
Ara
Cut sugar in half
R. Hutcheson
This turned out well following the recipe as written.
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