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FROZEN INDIVIDUAL STRAWBERRY
SOUFFLÉS
Serves: 6
These soufflés keep well and can be
prepared a day or two in advance. You will need six 6-ounce individual
soufflé molds, 3 1/2 inches in diameter and 1 1/2 inches deep.
1
pint fresh strawberries or 1 10-oz package quick-frozen whole strawberries
1/2 cup egg whites, at room temperature 1/4 teaspoon cream of tartar
1 cup sugar 1/3 cup water 1 cup whipping cream 2 tablespoons
unsweetend cocoa powder
Prepare the soufflé dish: Cut
parchment or wax paper into 6 strips, each 3 inches wide by 12 inches long.
Wrap a strip around the outside of each soufflé mold and secure with
transparent tape or a rubber band to form a raised collar extending about 1 1/2
inches above the edge of the mold. Place the molds in the refrigerator.
Wash, hull, and slice the strawberries if fresh, or defrost the package of
quick- frozen strawberries in hot water or in a microwave oven. Process to
a puree in a blender. Strain the puree through a fine sieve over a small bowl.
Refrigerate. Place the egg whites in a clean mixing bowl and add the cream
of tartar. Stir the sugar and water in a clean grease-free saucepan. Place over
high heat. Begin immediately to beat the egg whites using preferably a
standing electric mixer, slowly at first, then increasing the speed moderately.
When the sugar syrup reaches the desired temperature of 234 to 238 degrees F
(soft ball stage *), remove it from the heat. By then the egg whites are medium
stiff. Increase the speed of the electric beater while pouring a steady stream
of the syrup into the whites. Continue beating for 5 to 6 minutes. Transfer
the egg white mixture to a clean mixing bowl. Refrigerate. Wash the mixing
bowl. Rinse under cold water, and dry. Pour the cold cream in the bowl. Whisk
using the electric beater until whipped and thick. Fold half of the strawberry
puree into the egg whites. Fold the remaining strawberry puree into the
whipped cream. Then fold the two mixtures together. Divide the soufflé
mixture among the 6 chilled prepared soufflé molds. Freeze for at
least 3 hours or more. 20 minutes before serving, remove the soufflés
from the freezer and place in the refrigerator. Just before serving, remove the
paper collars and carefully sprinkle the cocoa powder through a fine sieve over
the top of each soufflé. Serve immediately.
* The simplest way
to tell when the syrup reaches 235 degrees F is with a candy thermometer. But
if you do not have one, use the following method: Fill a small bowl with ice
water. When the syrup begins to bubble, spoon a drop into the ice water. If you
can gather it into a small ball, the syrup has reached the soft ball stage, and
is ready.
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