I have a slight obsession with strawberries. Considering we only get them in India in the winters, I stock up on them like no tomorrow, so that they at least last me till late spring.
This year though, the strawberries have come early. Normally we see them sometime in January, this time they've creeped up on us in December. But no matter when they come I know I have to just do something with them.
One of my favourite ways to eating strawberries is just macerating them in a bit of balsamic vinegar and sugar. In fact this Vanilla bean pudding with balsamic strawberries always makes it to my must-have strawberry dessert every year. As is my Strawberry Citrus tart, which I totally adore.
I also love using frozen strawberries to make Frozen yogurt and Granita . Sometimes I mix it up with other fruits, other times I just love them plain. I've used them in baking too - in loaf cakes such as the Lemon Strawberry cake or cheesecakes such as Mini lemon cheesecakes with Strawberry compote - but I haven't ever used up the pureed fruit.
This recipe of the hot strawberry souffle is from pureed fruit. Just a bit of fresh strawberries, pureed cooked down a bit with sugar and then folded into stiff egg whites and baked. Eaten hot, it's like picking a warm berry out of its hedge. The strawberry souffle is so light and so delicious, it just makes for a perfect warm winter dessert. Served on the side with some fresh strawberries, you could just live in that ramekin.
I did add a bit of balsamic in my strawberries, you could instead just add some lemon juice. But a friend of my gave me a bottle of this barrel-aged chocolate balsamic, that just take these berries to another level. You have to cook the strawberries, otherwise they'll get too runny and you'd end up with a soupy souffle, which is, well, not nice at all.
Don't be daunted by the word souffle, as long as you eat it right out of the oven, there's very little chances of it falling, and even if it falls, it's really quite ok, you'll still be getting a delicious dessert.
Hot Strawberry Souffle
200 grams strawberries
4 tblsp sugar
1 tblsp corn flour
1 tsp balsamic vinegar / lemon juice
4 egg whites
1 tsp butter
1. Butter your ramekins well. Keep aside
2. Hull the strawberries and puree in a blender. Add it into a non-metal saucepan with the sugar (adjust sugar according to how sweet your berries are). Cook until the strawberries turn a deep shade of pink and most of the water evaporates.
3. Stir in the corn flour and the lemon juice. Set aside.
4. In a clean bowl, whisk the egg whites till the form stiff peaks. Stir in the strawberry puree until just combined.
5. Pour into buttered ramekins. And bake for about 12 to 15 minutes. Serve hot