- Strawberry souffle:
- 150g egg white
- 50g castor sugar
- 45g strawberry reduction
- 80g creme patissiere
- few drops of lemon juice
- Creme patissiere:
- 1150 ml whole milk
- 160g whole flour
- 120g butter
- 60g castor sugar
- 8 number egg yolks
- Strawberry reduction:
- 1kg strawberry puree reduced to 250g and allow to cool
Strawberry souffle
Ingredients
Method
Strawberry souffle :
1. In a round bottom bowl place the creme patisserie and strawberry reduction, whisk until combined
2. in an electric mixer start to whisk your egg whites
3. when the egg whites are half whipped gradually add the sugar and a few drops of lemon juice
4. continue to whisk until soft peaks
5. fold gradually the egg white into the creme patissiere and strawberry reduction (do not whisk or you will lose all the air)
6. fill a greased soufflé dish to the top, smooth across the top of the mould , then run your finger around the edge of the soufflé dish
7. bake instantly in an oven at 180oc for approximately 10 minutes until the soufflé has raised fully (do not open the oven while cooking, otherwise the soufflé will sink)
8. serve immediately
Creme patissiere:
1. place milk, flour, butter and sugar in a large sauce pan
2. bring slowly to the boil whisking continuously
3. cook for 20 minutes on a low simmer, stirring occasionally so as not to catch on the pan and burn
4. remove from the heat and whisk in egg yolks
5. continue to whisk for a few minutes until the mix starts to cool, otherwise the egg yolks will scramble
6. place in a clean,dry container
7. allow to cool then cover with cling film to avoid getting a skin on top
Strawberry reduction:
1kg strawberry puree reduced to 250g and allow to cool
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
