From Daniel’s Dish: Entertaining at Home with a Four
Star Chef by Daniel Boulud (Filipacchi Publishing, 2003)
Adapted by StarChefs
Yield: 6 Servings
- 4 1/2 pints ripe strawberries, hulled
- 1 cup sugar
- 5 large egg whites
- 1/2 teaspoon freshly squeezed lemon juice
- 2 cups heavy cream
Cut 1/2 pint of strawberries into thin slices. Cut each
slice in half.
Place six 6-ounce soufflé dishes (3 1/2- by 2-inches) on
a baking sheet. Cut twelve 22- by 4-inch parchment paper or wax
paper strips. Wrap a strip tightly around the outside of each ramekin
(it should reach around twice) to form a paper collar and secure
with a paper clip. Line the strawberry slices, upright, along the
rim of each dish, making sure the slices are pressed firmly into
the paper collar.
Put the remaining 4 pints strawberries into a blender and purée
until smooth. Strain though a fine-mesh sieve, measure out 2 cups
of purée. Set aside the remaining purée.
Place 3/4 cup of the sugar and 1/4 cup water in a medium saucepan
and bring to a boil. Cook until the mixture reaches 250°F on
a candy thermometer, while occasionally loosening any crystals that
form on the side of the saucepan with a pastry brush dipped in cold
Meanwhile, put the egg whites in the bowl of a mixer fitted with
the whisk attachment. Whip on low speed for 2 minutes, then increase
the speed to medium. Add the lemon juice and continue to whip until
the whites hold soft peaks. Add the remaining 1/4 cup sugar and
whip to firm peaks.
Using a whisk, whip the cream in a bowl until it barely holds soft
peaks. (Do not over whip.) Refrigerate.
When the sugar syrup reaches 250°F, pour it into the egg whites
in a fine stream against the side of the bowl while mixing on low
speed. When all of the sugar has been added, increase the speed
to high and whip until the meringue increases significantly in volume,
turns glossy, and is cool to the touch.
Gently fold 1 cup of the strawberry purée into the whipped cream
and the remaining 1 cup purée into the egg-white mixture. Fold the
egg-white mixture into the strawberry whipped cream. Fill each dish
with an equal amount of batter (it will rise above the rims). Carefully
smooth the tops with the back of a spoon. Freeze overnight.
Remove the soufflés from the freezer and carefully remove
the paper collars. Let sit at room temperature for about 20 minutes.
Serve with the reserved strawberry purée.