Frozen Strawberry Soufflé
From Daniel’s Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud (Filipacchi Publishing, 2003)
Daniel Boulud's Frozen Strawberry Soufflé 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 water..

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.

To Serve:
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.



Updated: October 2004