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Thursday, July 1, 2010

Frozen Strawberry Souffle





From the kitchen of One Perfect Bite...The recipe for this light and airy creation comes from Wolfgang Puck, who learned how to make frozen souffles while working at Maxim's in Paris. This bears no resemblance to a baked souffle, and the recipe is easy enough that new cooks can successfully prepare the dish. The souffle is made with beaten egg whites and whipped cream. They are folded into a fruit base and frozen, without special equipment, to make a dessert that has a light, smooth consistency that is more like a frozen mousse than ice cream. We have very young children in our family, so, to avoid any chance of salmonella, we use pasteurized eggs in all dishes where eggs are not cooked. While they are beaten with a hot sugar syrup, in a process that is very similar to that used in making an Italian meringue, I don't think the eggs, as processed in this recipe, ever get hot enough to kill salmonella, should it be present. So, I've joined the "better safe than sorry" school of egg handling. I hope you will too. While the souffle is very easy to make and uses only five ingredients, it is an elegant and impressive dessert that is suitable for guests as well as family. This is a terrific recipe that also has instructions for making a lovely fruit syrup to spoon over the souffle. Any of the "cane" fruits can be used to make this dessert. It should be made the day before you need it , and the souffle should be transferred to the refrigerator about an hour before you plan to serve it. I know that those of you who try this won't be disappointed. Here's how it's made.

Frozen Strawberry Souffle...from the kitchen of One Perfect Bite, courtesy of Wolfgang Puck

Ingredients:

1-1/2 quarts ripe strawberries, hulled + 4 strawberries for garnish
2 pasteurized egg whites
1/2 cup sugar
3 tablespoons water
1 cup heavy cream, whipped
Optional: Grand Marnier or kirsch, for the sauce

Directions:
1) Set aside berries used for garnish. Place remainder of berries in bowl of a food processor. Process until pureed. Transfer to a storage bowl, cover, and refrigerate until well chilled.
2) When berries are chilled, place egg whites in a mixing bowl and beat with a hand-held electric mixer until they form soft peaks that droop when tested. Sprinkle in 2 tablespoons of sugar and continue beating until egg whites form stiff, shiny peaks. Set aside.
3) Place remaining 6 tablespoons of sugar and 3 tablespoons of water in a small saucepan. Cook over medium heat, stirring until sugar dissolves, and then continue cooking just until mixture starts to bubble and begins to thicken.
4) While continuing to beat egg whites, slowly pour hot syrup into egg whites. Continue beating until whites have cooled.
5) Using a rubber spatula, gently fold 1-1/2 to 2 cups of the strawberry puree into egg whites; reserve rest of puree in refrigerator for a sauce. Then, fold whipped cream into egg white mixture until thoroughly incorporated. Taste mixture and, if necessary, sprinkle in a little more sugar to taste.
6) Pour mixture into a 5- or 6-cup souffle dish. Cover with plastic wrap and freeze overnight.
7) Before serving, transfer frozen souffle to refrigerator to soften slightly. Meanwhile, pour remaining strawberry puree through a fine-meshed sieve into another bowl. Add a little sugar and a splash of Grand Marnier or kirsch to taste.
8) Scoop souffle into individual serving dishes. Spoon sauce around each serving and garnish with a whole berry. Serve immediately. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Cold Lime Souffle - One Perfect Bite
Frozen Lemon Souffle - The English Kitchen
Iced Lime Souffles with Poppyseeds - La Tartine Gourmande
Deep Frozen Orange Souffles - Whisk
Frozen Coffee Liqueur Souffle - Five Star Foodie Culinary Adventures
Frozen Anisette Souffle - Foodista
Souffle Glace aux Framboise - Cookie Madness

62 comments :

GLENDA CHILDERS said...

This would be perfect for the Fourth of July.

Thanks for your lovely comments, Mary, on my blog. I always enjoy your visits.

Jeannie said...

Wow! This looks perfect for a hot afternoon snack. Very tempting but strawberries are so expensive here!

Baking is my Zen...sweet nibbles for the soul said...

Looks delish. The sauce looks heavenly.

Carmen

Monet said...

Mary,
I also appreciate your comments. You can always make me smile. This looks like such a wonderful summer dessert. I would love to dip a few graham crackers into this bowl.

Food, Fun and Life in the Charente said...

This is exactly what we need today with the hight temperatures that are predicted. Have a nice day, Diane

The Cilantropist said...

I have been seeing recipes everywhere for these frozen souffles and I really want to try one! With strawberries it looks amazing, but I bet you could make one with any fruit right? Thanks for sharing!

Bo said...

Looks amazing!!! Strawberry anything is my favorite!

3 hungry tummies said...

This will have to wait til summer for us. Stunning photos as usual Mary!

Cherine said...

Looks so fresh and good!!

PranisKitchen said...

mary u r making me hungery whata delcious souffle.. feel to taste some really nice pic too

Sushma Mallya said...

i love strawberry and this souffle looks superb, beautiful colour and click mary,..and have a great day,take care

Mary at Deep South Dish said...

Just beautiful!

Priya said...

Incredible strawberry souffle, very tempting..

Elisa, Croatia said...

This screams summer! looks delicious

Allie and Pattie said...

Lovely recipe Mary- I'm thinking perfect this weekend in Florida. Have a wonderful Fourth!
xoxo Pattie

A Year on the Grill said...

Ice cream without the gadgets.

great idea. Loved the title... i was racking my brain trying to figure out how to get the ice cream to climb the sides of a bowl

YasmiN said...

i love strawberry!!and haven't try souffle yet.but it does look delicious!i love dessert very much.i hope i can try this 1 day :) it is a dessert right? =p

The Words Crafter said...

I woke up really early and thought I'd get a head start on my blog reading...and now I want this for breakfast!

Colours and Textures said...

Just the thing for a hot day like today, lovely.

My Little Space said...

Mary, I wonder are your grandsons around? I bet they would top this up within a second! ^_^ Drooling! Hope you're having a wonderful time!
Cheers, Kristy

Rachana said...

I love strawberries and this souffle looks like a delectable summer dessert!

CaSaundraLeigh said...

Wow, this sounds perfect for summer! I have never heard of a frozen souffle..very interesting! Hope your week is going well :-)

Emmalene said...

Sounds lovely...I ma going to make this too (along with all your other recipes I'm going to try!)
Have a great week Mary.

Joanne said...

I've never had or seen anything like this before, but if you say it tastes like strawberry mousse...I'm so in.

Martha said...

Looks like a good summer dessert -- I've not done frozen souffles before although I've seen several recipes for them. But I may have to break down and try this recipe!

penny aka jeroxie said...

Perfect for summer~ Clever dish.

kayte said...

Perfect...I have everything on hand and a place to put it when it's done. Thanks for the recipe. Your photos of this are just lovely.

Miss Meat and Potatoes said...

Wow Mary! That top picture makes me so happy - it's gorgeous! I have never heard of a frozen souffle until now. Can't wait to make this, admire it, then eat it:)

Jenn said...

I didn't even know there was such thing as frozen souffles!! Now that I know, it's gonna have to be a must try. This would be perfect for today, it's suppose to be like 112 here today!!! Thanks for sharing this frosty creation!

PeggyR said...

Oh that sounds good. I love anything with strawberries in it!

CookiePie said...

What a lovely dessert, and so perfect for these hot summer days!

Katerina said...

I totally agree with you regarding salmonela. Recently I found out that even raw mushrooms can carry it. So, I am very careful with those too. This creation of yours looks so refreshing and colorful.

Bette said...

Beautiful! Can't wait to try it out this weekend!

I agree and give you kudos for the food safety message. If you can find the in-shell pasteurized eggs, they are wonderful! I use them in everything.

Vegetarian Yogini said...

gorgeous- and certainly stirring my appetite. Would be great to make it on 4th of July!.

Angie's Recipes said...

What a light and summery treat!

Susi said...

Absolutely beautiful looking and I bet even better tasting. What a wonderful dessert and that sauce is over the top

bellini valli said...

This is such a perfect summer dessert Mary. Strawberry season is coming to an end but the smaller berries are the most intensely flavoured and perfect for this dessert.

Faith said...

What a brilliant idea! I imagine the texture of this so light and refreshing. What a great summertime dessert!

zurin said...

gorgeous n so easy. perfect refreshment on a hot hot day.

Rettabug said...

Oh Mary....won't this be pretty in some tall stemmed goblets!
Thank you for the cautions re raw egg whites. Good advice, always.

Thank you for your kind words on my 4th of July tablescape. Would that I could cook (like YOU) as well as I set the table.

Have a Happy 4th of July!
Rett
The Gazebo House

Lauren (Healthy Delicious) said...

oh this looks fabulous!!! I really need to clean out my freezer and dust off the old ice cream maker this wekeend.

Lydia Stewart said...

Oh- this looks delightful! I'm so glad you found me so that I could find you! What a fabulous blog! I can't wait to get cooking! An incredible collection! Keep up the good work! I'll be back! :)

DailyChef said...

Wow. such stunning pictures. I hope it turns out that good-looking when I try it.

Salsa Verde said...

Hi Mary,
This recipe sounds so delicious and scrumptious!!
Love,
Lia.

Peggy Clyde. said...

My, oh my, does this look delicious. Thanks.

Foodessa said...

Mary...optionals are my middle name...I'll certainly have to integrate the lovely Grand Marinier or why not Sambuca while I'm at it ;o)

Great refreshing and smooth dessert.

Thank you and flavourful wishes,
Claudia

Mariana said...

Delicious!!!

The Blonde Duck said...

I like it because it's pink!

pigpigscorner said...

Frozen souffle? Sounds like a really interesting idea!

redmenace said...

This looks absolutely divine and perfect for summer evenings! Thanks so much, also, for showing us how to make it kid (and pregnant woman!) friendly!

From the Kitchen said...

This looks and sounds like a strawberry souffle that Edna Lewis taught me how to make twenty years ago on a foggy morning at Middleton Plantation in Charleston. Such lovely memories you have evoked--not to mention delicious!

Best,
Bonnie

Adventures in Domestic Cooking said...

This looks so refreshing!

Ana Powell said...

So beautiful and delicious ♥

Jen_from_NJ said...

Oh Mary - your photos are so gorgeous! What a great use for fresh strawberries.

Biren said...

Looks like a wonderful dessert for this time of the year. I avoid all recipes with uncooked eggs and had not heard about pasteurized egg whites until now. Thanks for sharing.

Cristie said...

What a wonderful looking dessert. I can't wait to give it a try. Thanks for the heads up on pasteurized eggs. I need to find a good source for them and be more responsible.

Linda www.mykindofcooking.com said...

This recipe is a perfect summertime treat! Yummy!

Kristen (wwfoodie) said...

This is an amazing technique! I can see it working with all sorts of lovely fruits. Perfect for the sultry summer evening!

Krista said...

This looks fabulous...all light, airy, sweet, AND frosty. YUM!

Debinhawaii said...

Beautiful--this frozen souffle looks so tasty and perfect to enjoy on a hot summer's evening. ;-)

Ciao Chow Linda said...

Could there be a better dessert for the Fourth? Well, maybe your luscious strawberry cake.

Gloria said...

Absolutely lovely Soffle I love it, look georgeous! Blessings and have a nice week end, gloria

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