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Ingredientes
- 4kg strawberries
- 32 egg whites
- 2 3/4 L cream
- 2 kg icing sugar
- 4 dl water
- 4 x silicon or wax paper
Direcciones
- Wash and clean the strawberries. Transfer to a blender or food processor, then blend to make a fine strawberry puree.
- In a saucepan, dissolve powdered sugar in water. Bring to a quick boil, then cook over low heat for about 1 minute. Let it cool.
- In a large bowl, use an electric mixer to beat the eggwhites until snowy and stiff. Carefully fold into the sugar mixture. Mix well.
- In another large bowl, use the electric mixer to whip the cream until thick. Fold into the sugar-eggwhite mixture. Fold in the strawberry puree and mix well.
- Grease the sides of souffle dishes with some butter. Now, wrap silicon paper around the upper part of the dish (or cup) and secure it with a tape. This is to allow the souffle to go over the dish. (for an authentic souffle effect!)
- Pour the strawberry souffle mixture into the souffle dishes, filling it up until it reaches the top of the paper. (for a better idea, observe the shape of the souffle in the picture) Freeze overnight.
- To serve, remove the silicon paper, then remove from the mold. Arrange on dessert plates and garnish with strawberries (optional).
