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Frozen Strawberry Souffles

15

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

Ingredients

  • 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

Directions

  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

  • Cinderheart
    11 MAR, 2014
    I tried to make this recipe for Valentine's Day. It was an absolute disaster. Were it not for my husband coming home and helping me(he went to cooking school), I would have been on the floor crying. First off, he explained that the gelatin reacted negatively to the lemon juice, making it set quicker than it should have. He also mentioned that LIQUID gelatin was probably used in this recipe, and if that's the case, it should be specified. I couldn't even get it into the containers afterwards.
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