Saturday, May 19, 2007

Hot Strawberry Soufflés

Just look at these amazing, puffed up ramekins full of light and airy, fruity goodness. This is the first time I have made or eaten a soufflé other than the chocolate variety so I didn’t know what to expect, the recipe is from an old issue of Australian Table Magazine & was this weeks ‘low fat’ dessert offering for my parents. I served it with some amazing home made vanilla bean ice-cream which I whipped up in my fabulous new ice-cream machine that they bought me for my birthday (stay tuned for ice-cream recipes coming up!). I was quite surprised at how airy & light the end result was, in my experience chocolate soufflés seem much heavier & cakier even though they are still light, in fact it’s been a while since I’ve had one so I better make some again soon & compare the difference. The strawberry ones were nice for a change & good to know they are low fat however my pick would always be the heavenly gooey choc variety.

Hot Strawberry Soufflés

150g frozen strawberries, thawed
1/3 cup (75g) sugar
2 teaspoons kirsch, orange flavoured liqueur or brandy
juice of half an orange
4 egg whites
icing sugar, for dusting

Preheat oven to 220c. Grease 4 x ¾ cup ovenproof soufflé dishes. Place strawberries in a bowl with sugar, liqueur and orange juice. Crush lightly with a fork. Set aside.

Whisk egg whites until form but not dry. Stir a spoonful into strawberry mixture. Fold in remaining egg whites. Spoon into prepared dishes & level tops with a metal spatula.

Place in oven & immediately reduce oven temp to 190c. Bake for 10 minutes, until well risen. Dust with sifted icing sugar & place on heated plates. Serve with cream or ice cream.