Frozen Strawberry Souffle
Delight your taste buds with this elegant Frozen Strawberry Soufflé, a no-bake dessert that’s as beautiful as it is delicious. Featuring the vibrant sweetness of fresh strawberries, this light and airy treat combines fluffy whipped cream, glossy stiff-peaked egg whites, and a touch of zesty lemon juice for a perfectly balanced flavor. The recipe uses gelatin to give the soufflé its signature structure, allowing it to rise gracefully above the rim of its ramekin for a stunning presentation. Prepared in just 30 minutes and frozen to perfection, this dessert is a brilliant make-ahead option for special occasions or summertime gatherings. Garnish with fresh strawberries or a dusting of powdered sugar for the ultimate showstopper.
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Recipe Information
Ingredients
- 300 g Fresh strawberries
- 130 g Granulated sugar
- 3 large Egg whites
- 250 ml Heavy cream
- 1 tbsp Lemon juice
- 5 g Gelatin powder
- 2 tbsp Water
- 1 tbsp Powdered sugar
Instructions
Prepare the soufflé molds by wrapping parchment paper around the outside of each ramekin to create a collar. Secure it with tape or string so the collar extends about 2 inches above the rim. This will allow the soufflé to rise above the rim without collapsing.
Wash the strawberries and remove the stems. Blend them into a puree using a food processor or blender. Strain the puree through a fine-mesh sieve to remove the seeds, if desired.
Place the strawberry puree in a bowl and stir in 80 g of granulated sugar and the lemon juice. Mix well.
In a small bowl, combine the gelatin powder and water. Let it sit for 5 minutes to bloom. Then, gently heat the mixture in the microwave or over a double boiler until the gelatin dissolves. Stir the gelatin into the strawberry puree.
In a clean, dry bowl, whip the egg whites using a hand mixer or stand mixer on medium-high speed. Gradually add the remaining 50 g of granulated sugar and whip until stiff, glossy peaks form.
In a separate chilled bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Gently fold the whipped cream into the strawberry mixture in 3 additions, being careful not to deflate the mixture.
Next, carefully fold in the whipped egg whites until fully incorporated and the mixture is light and airy.
Spoon the mixture into the prepared ramekins, filling them to the top of the paper collar. Smooth the tops with a spatula.
Place the ramekins in the freezer for at least 6 hours, or overnight, until firm.
Before serving, carefully remove the parchment collars. Garnish with fresh strawberries or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 25.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
