New Recipes Strawberry Souffl with Strawberry Champagne - ★Cooking Recipes★

Recipe by Dale MacKay from Top Chef Canada Episode 8.
Directions for: Strawberry Souffl with Strawberry Champagne

Ingredients

Souffl Base

1 cup strawberry puree

1 Tbsp cornstarch

1 tsp custard powder

1 egg yolk

2 Tbsp sugar

Strawberry Souffl

Tbsp butter, softened

5 Tbsp sugar

cup egg whites, room temperature

Souffl Base

Strawberry Champagne

1 cup strawberries, hulled and roughly chopped

cup strawberry puree

4 Tbsp honey

Champagne as desired

Directions

Souffl Base

1. Place strawberry puree in a large pot over low heat. Simmer until warm, approximately 5 minutes. Keep warm.

2. Place remaining ingredients in a large bowl, whisk to combine.

3. Add 1/3 of heated strawberry puree to mixture in bowl, whisk to combine.

4. To temper yolk, add yolk mixture to pot with remaining puree. Whisk until mixture thickens and comes to a boil, approximately 3-5 minutes.

5. Transfer Souffl Base into a container, set aside to cool at room temperature for assembly of Strawberry Souffl.

Strawberry Souffl

1. Preheat oven to 325F.

2. Grease 6 Le Creuset Stackable Ramekins with butter. Coat with 1 tablespoon of sugar, remove excess sugar. Place ramekins on a baking tray.

3. Place egg whites in a clean dry bowl from a stand mixer and whip.

4. Once egg whites are frothy, add 2 tablespoons of sugar. Continue to whip until egg whites reach a soft peak. Approximately 2 minutes.

5. Add remaining sugar and whip until egg whites reach a medium stiff peak. Careful not to over whip eggs to prevent from splitting.

6. Gently fold Souffl Base into egg whites.

7. Fill ramekins with Strawberry Souffl mixture. Level mixture with an offset spatula and clean around edges.

8. Place in oven to bake until Strawberry Souffl rises and is cooked, approximately 9-12 minutes.

9. Serve immediately.

Strawberry Champagne

1. Place all ingredients, except for Champagne in a bowl. Cover with plastic wrap and place over a pot of simmering water for approximately 20 minutes.

2. Remove from heat, cool in fridge for 15 minutes, strain through a coffee filter into a container.

3. To serve, pour desired amount of champagne in a shot glasses. Add Strawberry Champagne mixture to glasses. Serve immediately with Strawberry Souffl.

See more: Fruit, Dessert, Bake, Vegetarian