Scarlett WCold Strawberry Soufflé
February 22nd 2007 09:03
Cold Strawberry Soufflé
About Soufflé
A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “ to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from 2 basic components:
1. a base of flavoured cream sauce or purée
2. beaten egg whites.
The base provides the flavour and the whites provide the “lift”. Common varieties for the base include cheese, chocolate, and lemon (the last two used for desserts, with a good deal of sugar). When it comes out of the oven, a soufflé is generally very large and fluffy, and will “fall” after 20 or 30 minutes (as risen dough does).
Soufflé can be made in containers of all shapes and sizes but it is traditional to make soufflé in “soufflé cups” or ramekins.
INGREDIENTS
Serves 6
2 tablespoons white wine
4 tablespoons water
2 tablespoons powdered gelatine
300 ml strawberry purée
1½ tablespoons lemon juice
100 gm caster sugar
300 ml double cream, stiffly whipped
6 egg whites, stiffly whisked
To decorate
300 ml double or whipping cream, stiffly whipped
6 strawberries
1. Set the microwave cooking oven at maximum (full) setting. Place the wine, water and gelatine in a small jug.
2. Stir together well and cook for 30 seconds. Stir to ensure the gelatine has dissolved.
3. Add the strawberry purée, lemon juice and sugar to the gelatine mixture and stir well.
4. Allow to cool, stirring once or twice.
5. Carefully fold the cream into the strawberry mixture, then gently fold in the egg whites.
6. Tie greaseproof paper around the outside of 6 individual ramekin dishes so that it extends 1.5 cm / ½ inch above the rim.
7. Spoon the soufflé mixture into the ramekin dishes.
8. Chill until set, then remove the paper and decorate each soufflé with piped whipped cream and a strawberry.
Note:
1. This recipe on cooking times is for a 700 watt microwave cooker.
2. If your microwave has a higher output, then decrease the cooking time, checking two-thirds of the way through the time suggested and continuing to cook as necessary.
3. If your microwave has a lower output, then you will probably have to increase the cooking times slightly. However, there are many factors which influence cooking times, including the actual size of the oven cavity, so always check well-ahead of the maximum time. Remember, you cannot spoil food by removing it halfway through cooking, then putting it back, but once the food is overcooked it is spoilt.
**From “Microwave Cookery” and “Wikipedia, the free encyclopedia”**
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