I have always wanted to make a souffle. It has been one of those things that I just hadn’t gotten around to making myself. When I saw this recipe at Closet Cooking, I knew I would have to give it a try. Even though the recipe said it would be easy, I was still surprised at how quickly this came together. I love that it uses strawberries. Most of the souffle recipes I have seen use chocolate. I had some really awesome strawberries we bought at our local farmers market. I bought these cute mini ramekins on sale a while ago and had yet to use them. I wasn’t really sure how high to fill them so I erred on the side of caution. I would probably fill them a little higher for dramatic effect next time. The souffles were really light, like strawberry air. I will definitely be making and tinkering around with this recipe again.
Strawberry Souffle recipe from Closet Cooking
1 cup mashed strawberries
2 tbsp sugar (I used only one)
1/4 tsp vanilla extract (I used some vanilla bean paste, about 1/2 tsp)
3 room temperature egg whites
Beat the egg whites to stiff peaks. Taking care not to deflate the egg whites, fold in the strawberries, sugar and vanilla. Bake in greased ramekins at 350 degrees until puffed (about 10-12 minutes)