Strawberry and cream souffle

Eric Chavot

Eric Chavot

21st December 2017
Eric Chavot

Strawberry and cream souffle

This is my strawberry and cream souffle recipe available from the menu at Bob Bob Ricard. Serves 9.


  • 200g caster sugar
  • 550g strawberry puree
  • 50g butter
  • 12.5g corn flour
  • 7ea Columbian black tail egg
  • 50ml water
  • 1g pectine yellow


Souffle base:
Boil 250g of strawberry puree, meanwhile cook 125g of caster sugar with 50g of water at 121°C. Add the syrup to the boiling water and keep whisking. Add 12.5g of cornflour to the mix ⁣diluted with a tbsp of cold water. Cook until the mix thickens then cool down and reserve. To make the stripes, boil 300g of starwberry puree and add 30g of sugar mixed with 3g of pectine. Cook for 3 minutes until thick and then cool.
Souffle mix:
Weigh up 130g of souffle base. Meanwhile, mix 130g of egg whites with 24g of sugar. Fold in the meringue into the souffle base gently. Brush a ramekin with soft butter and line with caster sugar then brush with strawberry stripe and and fill with the souffle mix. Coom at 200°C in the oven for 6 minutes.
Serve with 50/50 strawberry coulis/cream in a silver jug.

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