Name: Strawberry Souffle recipe by Insiya Kagalwala at BetterButter
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 2
Ingredients: FOR STRAWBERRY JAM; 1.5 cups chopped strawberries; 1/4 cup sugar; SOUFFLE; 2 eggs separated; 1 tbsp apf; 1/2 cup milk; 1 tbsp butter; RAMEKINS OR BAKONG TINS; 1 tbsp butter for lining the baking tins; Castor sugar for sprinkling

Ingredients Serving: 2

FOR STRAWBERRY JAM
1.5 cups chopped strawberries
1/4 cup sugar
SOUFFLE
2 eggs separated
1 tbsp apf
1/2 cup milk
1 tbsp butter
RAMEKINS OR BAKONG TINS
1 tbsp butter for lining the baking tins
Castor sugar for sprinkling

Instructions

HEAT 1.5 CUPS CHOPPED, FRESH STRAWBERRIES, ADD 1/4 CUP SUGAR
LET IT ALL BUBBLE UP, TAKE OFF HEAT
GRIND THE COOLED STRAWBERRY PUREE TILL SMOOTH
HEAT 1 TBSP BUTTER, ADD 1 TBSP FLOUR, SAUTE
ADD 1/2 CUP MILK
STIR BRISKLY TILL THICK, TAKE OFF HEAT
SEPERATE 2 EGG YOLKS
ADD 1 YOLK INTO THE READY WHITE SAUCE, WHISK
WHISK TILL WHITE, ADD THE 2ND YOLK, REPEAT
WHISK THE EGG WHITES
WHEN EGG WHITES TURN WHITE, ADD 1TBSP SUGAR, WHISK TILL STIFF PEAKS ARE FORMED
ADD 1 TBSP EGG WHITES INTO THE YOLK MIX, ADD THE STRAWBERRY PUREE
GENTLY FOLD THE MIXTURE, USING THE CUT & FOLD METHOD
ADD THIS INTO THE EGG WHITES
GENTLY FOLD & MIX
POUR BATTER INTO GREASED MOULDS, BAKE IN A PREHEATED OVEN AT 180 DEGREES FOR 12-15 MINS
THE SOUFFLE IS READY

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