Strawberry Vanilla Soufflé
Looking for a simple, tasty, and easy dessert? You might be wondering… does that even exist? Well, here’s proof—this one is quite eye-catching and can be prepared in the blink of an eye. In this case, I kept the ingredients very basic, but you can add whatever you like and experiment with many variations (julienned fruit, spices, different flavors, etc.).
You can also make it a bit richer by adding yogurt or cream to the egg whites—it will turn out more consistent.
The only challenge I had with this recipe was taking the photos—it deflates very quickly! You need to have everything ready to capture it right as it comes out of the oven… and resist the temptation to eat it immediately while it’s still warm!
Ingredients for 4 soufflés
3 egg whites
10 strawberries
1 tablespoon flax honey
2 tablespoons vanilla sugar
Preparation
Beat the egg whites until stiff peaks form.
Wash the strawberries, remove the stems, and chop them.
Blend the strawberries together with the honey in a food processor to make a purée.
Add the strawberry purée and vanilla sugar to the egg whites and mix until the color is uniform.
Preheat the oven to 200ºC and bake for about 14–15 minutes (the first 7 minutes at 200ºC and the last 7 at 180ºC), checking occasionally to make sure they don’t burn.
Notes
It tastes great warm, but also after a few hours in the fridge.