Strawberry Souffles with Cointreau Whipped Cream
By Tested and perfected in the Sur la Table kitchen
Strawberry Souffles with Cointreau Whipped Cream
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- For preparing molds:
- 2 ounces unsalted butter, melted
- 2 tablespoons granulated sugar, for dusting molds
- For soufflé base:
- 12 ounces strawberries hulled and quartered, divided
- 3½ tablespoons granulated sugar, divided
- ½ tablespoon cornstarch
- ½ teaspoon orange peel, finely grated
- 2 large egg whites
- To make Cointreau cream:
- 1 cup heavy cream
- 1 tablespoon plus 1 teaspoon sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons Cointreau, more to taste if desired
Perfect for warmer spring and summer months, this light berry dessert is not only a wonderful way to impress your family and friends, but a delicious way to use freshly picked strawberries especially from your garden or the farmers’ market.
Preheat an oven to 375°F and position an oven rack in the bottom third. Generously butter four 5-ounce ramekins (including the rims), dust them with sugar, and tap out the excess.
In the bowl of a food processor fitted with a metal blade, add 6 ounces of strawberries and 1½ tablespoon of sugar and cornstarch. Purée until smooth. Transfer purée to a small saucepan, place on the stove over medium heat. Using a silicone spatula, constantly stir the mixture until it boils and thickens, about 3 minutes. Stir in the orange peel and transfer to a medium bowl. Set aside to cool completely.
To prepare sliced berries: While the purée is cooling, slice the remaining berries and transfer to a small bowl. Add ½ tablespoon sugar and toss to blend. Set aside in the refrigerator until ready to use.
In a stand-mixer bowl, fitted with a wire whisk, add the egg whites and whip until soft peaks form. Gradually add the remaining sugar and beat until stiff but not dry. Fold the egg whites into the purée in 3 additions. Transfer the mix to prepared ramekins. Without opening the door during cooking, bake until the soufflés are puffed and golden in color, about 18 minutes.
To prepare Cointreau cream: Place the cream, sugar, and vanilla in a medium mixing bowl and beat with an electric mixer on medium-high speed until the mixture visibly thickens and begins to hold a shape. Beat in the Cointreau and set aside in the refrigerator until ready to use.
To serve: Transfer the baked soufflés to serving plates and top with Cointreau cream and sliced berries. Serve immediately.
Preheat an oven to 375°F and position an oven rack in the bottom third. Generously butter four 5-ounce ramekins (including the rims), dust them with sugar, and tap out the excess.
In the bowl of a food processor fitted with a metal blade, add 6 ounces of strawberries and 1½ tablespoon of sugar and cornstarch. Purée until smooth. Transfer purée to a small saucepan, place on the stove over medium heat. Using a silicone spatula, constantly stir the mixture until it boils and thickens, about 3 minutes. Stir in the orange peel and transfer to a medium bowl. Set aside to cool completely.
To prepare sliced berries: While the purée is cooling, slice the remaining berries and transfer to a small bowl. Add ½ tablespoon sugar and toss to blend. Set aside in the refrigerator until ready to use.
In a stand-mixer bowl, fitted with a wire whisk, add the egg whites and whip until soft peaks form. Gradually add the remaining sugar and beat until stiff but not dry. Fold the egg whites into the purée in 3 additions. Transfer the mix to prepared ramekins. Without opening the door during cooking, bake until the soufflés are puffed and golden in color, about 18 minutes.
To prepare Cointreau cream: Place the cream, sugar, and vanilla in a medium mixing bowl and beat with an electric mixer on medium-high speed until the mixture visibly thickens and begins to hold a shape. Beat in the Cointreau and set aside in the refrigerator until ready to use.
To serve: Transfer the baked soufflés to serving plates and top with Cointreau cream and sliced berries. Serve immediately.