Ingredients
- 150 ml Egg Whites
- 300 ml Strawberry Puree
- 250 grams Sugar
- 400 ml Whipping Cream - whipped
- 100 grams Fresh Strawberries
- 50 grams Strawberry Coulis
Make it step by step
- 1. Line the souffle pots with silicone paper and set aside.
- 2. Bring the sugar to the boil in a thick bottomed pan until it reaches thread stage.
- 3. Whisk the egg whites until stiff and pour the sugar on to the whites slowly.
- 4. When cool, add the fruit puree and fold in the whipped cream.
- 5. Pour the mixture into the souffle pots and place in the freezer until completely set.
- 6. Mix the strawberries and the coulis together.
- 7. Scoop out the centre of the souffle (saving what you have taken out) and fill the hollow with strawberry mix. With a hot palette knife, smooth back over the reserved part of the souffle.
- 8. Garnish with fresh strawberries and mint. Serve immediately
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.