Frozen Strawberry Souffle Recipe
This Frozen Strawberry Souffle is a light and creamy no bake dessert that looks like a souffle with none of the hassle of whipping eggs or the fear of it deflating before you are ready to eat. Perfect for the seasonal strawberries and the fast rising temperatures! This souffle is made with strawberry puree and whipped cream , set using some gelatin or agar agar. The souffle look is achieved by a simple parchment collar around the serving dish. It is a great make ahead dessert that tastes like ice cream when stone cold and more like a mousse as it starts warming up.
Serve this simple yet delicious Frozen Strawberry Souffle recipe as an after dinner dessert and have your guests drooling.
Other recipes that you can try are:
- 200 grams Strawberries
- 5 tablespoons Sugar
- 1 teaspoon Lemon juice
- 3/4 teaspoon Gelatin
- 1 tablespoon Water , cold
- 120 ml Heavy whipping cream , cold
How to make Frozen Strawberry Souffle Recipe
To begin the preparation of Frozen Strawberry Souffle, wrap the outside of your ramekins tightly with parchment paper or aluminium foil strips and secure tightly with tape or thread. Each strip should be at least two inches wider than the height of the ramekin (so if your ramekin is 2 inches high, the strip should be 4 inches wide) and should be long enough to wrap around the outside of the ramekin twice.
Using an electric mixer or whisk, beat the cream to stiff peaks. Keep refrigerated until needed.
Purée cleaned strawberries with lime juice and sugar in a blender or food processor.
Strain to remove any grit or seeds.
Sprinkle gelatin over the cold water. Let it rest or bloom for 5 minutes. Then heat on stovetop or in microwave until gelatin dissolves.
Stir gelatin into the strawberry mixture.
Using a spatula, fold a quarter cup of the whipped cream into the strawberry mixture to lighten it.
Fold remaining cream until mousse is even pink throughout.
Fill the mousse into prepared ramekins, making sure the height is well above the lip of the ramekin. Smoothen the tops.
Freeze for at least three hours.Serve the Frozen Strawberry Souffle chilled after dinner.
This recipe makes 4 servings (1/2 cup ramekins) or 2 larger ones (1 cup ramekins).
Adjust the sugar according to the sweetness of your strawberries and cream.
You can use an equal quantity of vegetarian gelatin or agar agar instead of regular gelatin.
When you mix the gelatin, the strawberry mixture colour may change.