Iced Strawberry Soufflé

Kevin Kindland

Kevin Kindland

4th August 2015

Iced Strawberry Soufflé

Iced soufflé is a cool alternative to the hot one. In order to create the “puffed up” effect of hot soufflé, the soufflé dishes are wrapped with a stripe of parchment paper or plastic strip 1 to 2 inches above the rim with the mixture filled all the way to the top. The good thing for the iced soufflé is you can decorate the dessert before serve.

"Be careful not to freeze this souffle for too long, or it will lose it's soft consistancy. If you want to freeze the souffle for longer, substitute a half quantity of Italian meringue for the egg whites in the recipe and reduce the amount of sugar accordingly."


  • 750g Strawberries Puree
  • 1tbs Strawberry Flavour (Heat Stable)
  • 750ml Cream
  • 3 Egg Whites
  • 420g Sugar
  • Juice of 1 Lemon
  • Makes 10


Prepare a souffé dish or individual dishes by tying an 8 cm wide strip of greaseproof paper or plastic strip around the outside top edge with string, so that it extends 3 cm above the top of the dish.

Whip the cream until it forms a ribbon, then place in the fridge

Whip the egg whites with 1tdsp of the sugar until it stiff peaks form

Assembling the soufflé: with a balloon whisk, fold the sugar into the puree and strawberry flavouring. Stir in the lemon juice and whipped cream, then carefully fold in the egg whites.

Pour into Lined moulds set on a tray. Freeze for 2 hours

To serve, remove the paper collar

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