How will you celebrate Valentine’s Day? Will you brave the crowds and the cutesy expensive menus? Or will you snuggle at home? If you’re staying in, I have a great dessert suggestion for you: Strawberry Souffles. For years now, we’ve gone dark and light with a chocolate souffle. But this year, we’re going pink. Strawberry pink for the pinkalicious loving girls in this house.
In the summer, I’d probably use fresh strawberries to make this dessert, but now that most supermarket berries lack flavor, I prefer to go with flash frozen berries. You wouldn’t want to defrost and eat them, but thrown into this souffle, they’re the essence of sweet summer strawberries.
Whatever you have planned for Valentine’s Night, whether romance or family fun is in the cards, this strawberry souffle is a great way to close a dinner at home.
- 2 cups of frozen strawberries
- 4 egg whites
- 2 egg yolks
- ¾ cups of sugar (broken into ½ cup with strawberries and ¼ cup with egg whites)
- juice of ½ lemon
- 1½ teaspoons of corn starch
- In a medium saucepan, put the strawberries, sugar and lemon juice together. Cook on medium heat for 3 minutes. Puree with a hand blender. Cook for another 8 minutes, to let the juices reduce a little. Add the corn starch, bring to a boil, remove from heat and let cool.
- Add the egg yolks and mix well.
- Beat the egg whites until peaks begin to form. Add the ¼ cup of sugar and beat until stiff peaks.
- Carefully fold in the strawberry mixture into the egg white mixture.
- Grease medium ramekins and line with sugar.
- Bake for 15-20 minutes at 400 degrees fahenheit. Go decadent! Serve with dark chocolate fudge.