Strawberry souffles
Our homecook hero sits in the courtyard of her Abbotsford home with a vodka and cranberry juice, Leoni Ryan-Ebbs savours a rare moment of peace.
Ingredients
2 punnets strawberries, hulled and chopped
200g caster sugar, plus an extra 50g
1/4 cup of strawberry liqueur
12 egg whites
A pinch of salt
Cream, to serve
Method
Preheat oven to 200C.
Butter four ramekin dishes then pour a little caster sugar into each dish and shake to coat the buttered inside surface.Cook strawberries with 200g caster sugar over medium heat, stirring frequently, until the mixture looks like jam.
Stir in the liqueur and set aside to cool.Beat the egg whites with salt and 50g of caster sugar until the mixture forms stiff peaks.
Mix about 2 tbsp of the beaten egg whites into the strawberry mixture to loosen it, then fold in remaining egg whites.
Spoon the souffle mixture into the prepared ramekins and level each with a spatula. Run your index finger around the inside edge of each dish to scoop away a little of the mixture from the inner rim (this helps the souffles rise).
Place ramekins on a tray and bake for 12 minutes. Remove from oven and serve immediately, with sprinkled icing sugar and a dollop of cream.
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