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Organic strawberry soufflé with vanilla sauce

Serves 6

Strawberry soufflé

  • Butter for greasing ramekins
  • Icing sugar for dusting ramekins
  • 80g unsalted butter
  • 80g self-raising flour
  • 500ml milk
  • 8 free range eggs, seperated
  • 120g icing sugar
  • 1 punnet fresh strawberries, hulled and pureed

Preheat oven to 200°C/Gas Mark 6. Butter and sugar the ramekin dishes.

  1. Melt unsalted butter in a saucepan, sift in the flour and blend mixture to a roux. Cook the roux a little, gradually whisk in the milk and whisk. Then bring sauce to the boil.
  2. Whisk egg yolks and icing sugar together until pale coloured. Fold this mixture into above soufflé base. Then, with a wooden spoon, stir well and cook approx 5 minutes. Add pureed strawberries.
  3. Whisk the egg whites until they stand in peaks. Fold into strawberry mixture, then pour into ramekin dishes. Bake in the centre of the oven until risen and golden brown, approx. 15 minutes.

Vanilla sauce

  • 1 vanilla pod
  • 3 free range eggs, yolks
  • 50g castor sugar
  • 112ml milk
  • 112ml double cream
  1. Split the vanilla pod and remove seeds with the back of a small knife. Reserve the pod, and add seeds to the egg yolks. Whisk with the sugar until light, frothy and doubled in size.
  2. In a heavy-based saucepan mix the pod and cream with the milk. Bring to the boil, stirring carefully.
  3. Pour the cream/milk mixture into the egg yolks, whisking continuously. Then return to the milk saucepan, stirring continuously and heat gently until the mixture thickens and coats the back of a wooden spoon.
  4. Remove from the heat. Pass through a sieve (to extract the vanilla pod) into a clean container and leave to cool before use.

To serve: Dust soufflés with icing sugar and serve immediately with vanilla sauce.

© Steven Saunders 2006