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Strawberry Souffle | Sanjeev Kapoor Khazana

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Ingredients

  • ¾ cup strawberry compote
  • 2 egg yolks
  • Butter for greasing
  • 2 tablespoons castor sugar + for coating
  • 1½ teaspoons refined flour
  • 2 teaspoons cornstarch
  • ¾ cup milk
  • 4 tablespoons fresh cream
  • ½ teaspoon vanilla essence
  • 2 egg whites
  • Few drops lemon juice
  • Strawberry slices for garnishing
  • Fresh mint sprigs for garnishing

Method

  1.  Grease individual ramekin moulds with some butter. Coat each with castor sugar.
  2.  Take egg yolks in a bowl. Add 2 tablespoons castor sugar, refined flour and cornstarch and whisk well.
  3.  Preheat oven at 180ºC.
  4.  Heat milk in a non-stick pan. Add cream, mix and bring to a boil.
  5.  Add some hot milk mixture to the egg mixture and whisk well. Add remaining milk mixture and whisk well.
  6.  Transfer the egg-milk mixture back in the pan and keep whisking till the mixture thickens. Transfer into a bowl and refrigerate to chill.
  7.  Add vanilla essence and strawberry compote to the egg-milk mixture and whisk well.
  8. Take egg whites in a bowl and beat. Add lemon juice and 1 tablespoon castor sugar and beat till stiff peaks are formed.
  9.  Add beaten egg whites to the strawberry mixture and fold well.
  10.  Transfer the strawberry mixture into the ramekin moulds, tap and clean the rim with your thumb.
  11.  Place the moulds on a baking tray, put the tray in the preheated oven and bake for 5-10 minutes.
  12.  Garnish with strawberry slices and mint sprigs and serve immediately.
Category
Souffle

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