New This Month

Frozen Strawberry Souffles


These pretty desserts aren't made in the oven like typical souffles. A creamy strawberry mixture is spooned into ramekins lined with parchment paper to form tall cuffs, then frozen. They are perfect for a luncheon or a baby shower.

  • Yield: Makes 16

Source: Martha Stewart Weddings, Spring 2003


  • 4 pints fresh strawberries, rinsed and hulled
  • 4 tablespoons fresh lemon juice
  • 3 cups plus 2 tablespoons sugar
  • 5 1/2 teaspoons unflavored gelatin
  • 3 cups heavy cream
  • Candied Strawberry Chips


  1. Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.

  2. Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1 1/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.

  3. Set bowl in ice bath until mixture is chilled and slightly thick, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.

  4. Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.

  5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream and candied chips.

Reviews Add a comment