This may be my final guest post for a while, and I can’t thank my blogging friends enough. Their generous help has allowed me to actually get ahead on recipes. Get ahead! I haven’t been ahead for so long now, I hardly know what to do! This gorgeous dessert is brought to you by the ever-talented Liz of That Skinny Chick Can Bake. We’ve been “friends” for a while now, always following and supporting each other’s blogs, and I am so thrilled she was willing to participate. This souffle is just another example of her baking talents…and I am wondering if I can make it without sugar. It might just work!
I am so pleased that Carolyn asked me to guest post for her today. Carolyn is a dear foodie friend who started blogging about the same time I did. She and I both love to bake…but are actually on opposite ends of the spectrum with our baked goods! I tend to use tons of sugar and butter and Carolyn has this amazing gift of making many of the same dishes low carb and even gluten free. I’m always in awe of her talent…and the gorgeous photos she posts each week. Besides that, Carolyn is also one of the sweetest bloggers around. But I don’t think I need to tell her readers that. Of course I was thrilled when she approached me about guest posting…and even more ecstatic when she gave me free reign to cook any dish of my choice.
Instead of going totally decadent, I went with a slightly healthier choice. Soufflés are low fat, and these are made with a strawberry puree and are served with sliced berries. Protein + Fruit = Almost Health Food!!! I’m not sure if a soufflé can be made low carb…but if anyone would be able to master this, it would be Carolyn!
Soufflés are not as difficult as you might imagine. The ingredient list is rather short. The only challenge is that they must be baked shortly after they are made and served immediately while they are puffed and beautiful.
- Butter to grease ramekins
- 24 ounces fresh strawberries divided
- 2 teaspoons fresh lemon juice
- 11 tablespoons sugar divided, plus more to dust ramekins
- 1 tablespoon cornstarch
- 4 egg whites
- 1 teaspoon Grand Marnier (optional)
- Butter six 8-ounce ramekins and dust with sugar. Set aside.
- Preheat oven to 400º. Set ramekins on baking sheet.
- Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into small sauce pan and cook on medium till puree boils and thickens. Cool completely.
- Slice remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed. Set aside.
- Beat egg whites till foamy. Slowly add in remaining 3 tablespoons of sugar and whip till stiff peaks form. Slowly fold puree into egg whites, one third at a time. Divide between the six ramekins and smooth tops with offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé. Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden.
- Serve immediately with sliced berries.
Here are a few hints to make your soufflés perfect:
Use a straight sided, oven safe dish. It doesn’t need to be a “soufflé” dish…just be mindful of the shape of your container.
Butter the dish, then dust with sugar. This will help with a bigger rise.
Run your finger around the edge of the soufflé before baking…this little trench in the batter will also help create a higher result.
Make sure your mixing bowl is free from any oil or grease. Your egg whites will not whip properly if exposed to oils.
Don’t overbeat your egg whites…you want stiff peaks, but they should not be dry.
Don’t over fold your puree into the egg whites as you will deflate your batter.
Supposedly, you can actually freeze unbaked soufflés for a month. Wrap them well, defrost for 30 minutes at room temperature, and double the baking time. I have not tried this method yet.