Monday, 26 December 2011
Strawberry Soufflé (Quick Fix)
Strawberry: 200 g, use strawberry crush/syrup instead about 200 ml
Milk: 1 litre (full cream)
Gelatine: 3 tbsps
Eggs: 3 separated
Vanilla essence: a few drops
Soak gelatine in half a cup of water. Double boil to melt.
Liquidise strawberries. Keep aside.
Mix the egg yolks with milk & sugar, keep on fire & stir continuously till it comes to a thin custard like consistency. Put aside to cool.
When cool, add the gelatine & strawberry pulp.
Whisk egg whites with 2 tsps of sugar till it forms soft peaks.
Fold the egg white into custard.
Pour into a glass dish & chill in refrigerator.
Note: stewed pineapples are a good alternative to strawberries. Also, make sure temperature of custard & fruit are the same otherwise it can curdle.