Fresh Strawberry Soufflé with Vanilla Shortbread
As soon as I finished scoffing my mouth with this fluffy cloud of goodness, I knew I had to share it with you guys straight away. I had never made Soufflé before this due to its scary reputation. However, for me, this recipe was easy and produced great results. To be honest, my main worry was if I was going to get a picture of it in all its puffed up glory before it deflated on me! I like an impressive dessert as much as the next person and having a Soufflé recipe under your belt is something that could really come in handy at the end of a dinner party. I’m pretty sure everyone would be impressed if you escorted a couple of these babies out of the kitchen. The Soufflés would work great on their own with a sharp raspberry sauce, but I always love a biscuit or mini cake on the side so I added the Shortbread. Another great thing about Soufflés? (Apart from their airy texture and their many different flavours) You can freeze them. Feeling a little down? Go grab that Soufflé you made and bing, your happy as larry in 14 minutes.
Shortbread – recipe halved from Nigella Lawson – Makes 16 (Can be halved if you don’t want any left over)
- 50g icing sugar
- 100g plain flour
- 50g cornflour
- 100g very soft unsalted butter
- Seeds from 1/2 vanilla pod
Soufflé – slightly adapted from Baking Bites – Makes 6
- 12 oz trimmed, fresh strawberries
- 2 tsp lemon or lime juice (optional)
- 1/2 cup sugar, divided
- 1 tbsp cornstarch
- 4 large egg whites, room temperature
- pinch salt
- 1 Vanilla pod (or if you don’t want to use another one, then just use the other 1/2 pod from the shortbread recipe)
Shortbread: Preheat the oven to 160°C/gas mark 3. Put all of your ingredients into a food processor and whiz until it forms into a ball. Or you can Put your icing sugar, corn flour and flour into a bowl. Add the butter and vanilla and using your fingers, create breadcrumbs. Once you have done this, form the ingredients into a ball. Transfer this to a tray and pat down with the back of a spoon to spread evenly into one layer. Pop in the oven for 20 – 25 minutes. They should be pale but no longer doughy. When your shortbread is out of the oven, Immediately cut it into pieces and prick the top with a fork. Leave to cool on a wire rack.
Soufflé: Preheat your oven to 400F/200C. Butter six ramekins and then tip sugar around the ramekins to attach to the butter. In a food processor add the strawberries, cornstarch and half the sugar and whiz until smooth and combined. In another bowl, whisk the egg whites until soft peaks form. Add the rest of the sugar a tbsp at a time with a pinch of salt and continue to whisk until the mix becomes stiff. Whisk in a third of your strawberry mix into the egg whites, this will make the rest of the mix easier to fold in. Gradually fold in the rest of the strawberry mix until it becomes an even mixture. Fill the ramekins to the top with the Soufflé mix and, using a palette knife, smooth over the top. Take care to whip away any excess mix on the rim of your ramekins. Bake for 12-17 minutes until the top of your Soufflés are lightly golden. Serve immediately.