Fruity Soufflé (quick and easy)

Published on 13 March 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

Most home cooks are scared of soufflés, but this really is a foolproof, quick and easy recipe.

I really love soufflé, and this can be adapted to sweet or savoury.  Play with this recipe and then let your imagination run.   It is just important to remember that with a soufflé you want the egg whites to remain airy…so do not mix too vigorously and your Soufflés will always rise perfectly.

For this recipe I am using a strawberry mouse.  But you can use any fruit (mango, rhubarb, passion fruit etc).

TOP TIP: Your fruit mousse needs to be quite thick.  If it is thin when you have blitzed it, just put it in a saucepan on a medium heat on the stove.  Mix a teaspoon of corn flour with 2 table spoons of water into a smooth paste.  When the mousse starts to bubble, add the corn flour paste and stir well until it starts to thicken.  You need to cook it for a new minutes to cook out the flour taste, but still continuously.  Set aside to cool completely, because you do not want to cook the egg whites with a “hot” mouse later.

Ingredients

  • Fruit Mouse
  • 200g Strawberries, hulled
  • Sugar to taste
  • Water (just in case)
  • Soufflé
  • 2 Tbsp very soft butter
  • 4 Egg whites
  • 50g Icing Sugar
  • 50g finely chopped Pecan Nuts
  • 50g Caster sugar
  • Fruit Mouse
  • 200g Strawberries, hulled
  • Sugar to taste
  • Water (just in case)
  • Soufflé
  • 2 Tbsp very soft butter
  • 4 Egg whites
  • 50g Icing Sugar
  • 50g finely chopped Pecan Nuts
  • 50g Caster sugar
  • Fruit Mouse
  • 200g Strawberries, hulled
  • Sugar to taste
  • Water (just in case)
  • Soufflé
  • 2 Tbsp very soft butter
  • 4 Egg whites
  • 50g Icing Sugar
  • 50g finely chopped Pecan Nuts
  • 50g Caster sugar

Instructions

  1. Turn on the oven to 180°C.
  2. Take the butter in your fingers and butter your soufflé ramekins (for this recipe I use 185ml ramekins), making sure the ramekins are well buttered, as this helps the soufflé "climb".
  3. Carefully sprinkle the nuts along the sides of the ramekins and do the same with the caster sugar. It just needs to be a sprinkle...NOT completely covered. This also helps the soufflé to climb. Place the buttered ramekins in the freezer to set (this is important otherwise the butter just melts into the eggs and the soufflé could flop) for at least 20 minutes.
  4. To make the mouse, blitz the strawberries with a stick blender. You may need to add a little water to "loosen" it up a bit, but you are looking for a thick mousse consistency. Taste, and add a little sugar if you prefer. I like to leave it quite tart, because we are adding sugar to the soufflé. (See TOP TIP above if your mousse is not thick).
  5. Whisk the egg-whites in a bowl to stiff peaks.
  6. Whilst still whisking slowly add the 50g icing sugar until all is added and well mixed. You need to be careful here not to over beat the egg-whites.
  7. Take a spoon or two of the stiff egg-white and gently fold into the COLD fruit mouse. Try to keep as much air in the eggs as possible, but make sure it is well mixed.
  8. Now fold the rest of the egg-white mix into the fruit mouse very gently. Again, the idea is to keep as much air in mix as possible to ensure the soufflé rises (do this with a plastic or silicon spatula by lifting from the bottom of the bowl - gently).
  9. Remove the ramekins from the freezer and with a spatula carefully fill the ramekins with the soufflé mix until it is level with the top (Do not press down on the fill as we are trying to keep all the air in the eggs).
  10. Carefully run your thumb along the inside perimeter of the ramekin to create a little "furrow" in the soufflé mix.
  11. Make sure the oven "ready" light is off, and that it is at 180°C. Place the ramekins on the middle shelf of the heated oven and bake for 8 minutes. Do not open the oven. On 8 minutes open and check if it has raised completely.
  12. Serve immediately. NOTE: The soufflé will start to drop as it cools...so that is why you need to serve it straight away. Garnish with slices of the fruit that you used in the mouse and you can also add ice cream or nuts.
  13. Turn on the oven to 180°C.
  14. Take the butter in your fingers and butter your soufflé ramekins (for this recipe I use 185ml ramekins), making sure the ramekins are well buttered, as this helps the soufflé "climb".
  15. Carefully sprinkle the nuts along the sides of the ramekins and do the same with the caster sugar. It just needs to be a sprinkle...NOT completely covered. This also helps the soufflé to climb. Place the buttered ramekins in the freezer to set (this is important otherwise the butter just melts into the eggs and the soufflé could flop) for at least 20 minutes.
  16. To make the mouse, blitz the strawberries with a stick blender. You may need to add a little water to "loosen" it up a bit, but you are looking for a thick mousse consistency. Taste, and add a little sugar if you prefer. I like to leave it quite tart, because we are adding sugar to the soufflé. (See TOP TIP above if your mousse is not thick).
  17. Whisk the egg-whites in a bowl to stiff peaks.
  18. Whilst still whisking slowly add the 50g icing sugar until all is added and well mixed. You need to be careful here not to over beat the egg-whites.
  19. Take a spoon or two of the stiff egg-white and gently fold into the COLD fruit mouse. Try to keep as much air in the eggs as possible, but make sure it is well mixed.
  20. Now fold the rest of the egg-white mix into the fruit mouse very gently. Again, the idea is to keep as much air in mix as possible to ensure the soufflé rises (do this with a plastic or silicon spatula by lifting from the bottom of the bowl - gently).
  21. Remove the ramekins from the freezer and with a spatula carefully fill the ramekins with the soufflé mix until it is level with the top (Do not press down on the fill as we are trying to keep all the air in the eggs).
  22. Carefully run your thumb along the inside perimeter of the ramekin to create a little "furrow" in the soufflé mix.
  23. Make sure the oven "ready" light is off, and that it is at 180°C. Place the ramekins on the middle shelf of the heated oven and bake for 8 minutes. Do not open the oven. On 8 minutes open and check if it has raised completely.
  24. Serve immediately. NOTE: The soufflé will start to drop as it cools...so that is why you need to serve it straight away. Garnish with slices of the fruit that you used in the mouse and you can also add ice cream or nuts.
  25. Turn on the oven to 180°C.
  26. Take the butter in your fingers and butter your soufflé ramekins (for this recipe I use 185ml ramekins), making sure the ramekins are well buttered, as this helps the soufflé "climb".
  27. Carefully sprinkle the nuts along the sides of the ramekins and do the same with the caster sugar. It just needs to be a sprinkle...NOT completely covered. This also helps the soufflé to climb. Place the buttered ramekins in the freezer to set (this is important otherwise the butter just melts into the eggs and the soufflé could flop) for at least 20 minutes.
  28. To make the mouse, blitz the strawberries with a stick blender. You may need to add a little water to "loosen" it up a bit, but you are looking for a thick mousse consistency. Taste, and add a little sugar if you prefer. I like to leave it quite tart, because we are adding sugar to the soufflé. (See TOP TIP above if your mousse is not thick).
  29. Whisk the egg-whites in a bowl to stiff peaks.
  30. Whilst still whisking slowly add the 50g icing sugar until all is added and well mixed. You need to be careful here not to over beat the egg-whites.
  31. Take a spoon or two of the stiff egg-white and gently fold into the COLD fruit mouse. Try to keep as much air in the eggs as possible, but make sure it is well mixed.
  32. Now fold the rest of the egg-white mix into the fruit mouse very gently. Again, the idea is to keep as much air in mix as possible to ensure the soufflé rises (do this with a plastic or silicon spatula by lifting from the bottom of the bowl - gently).
  33. Remove the ramekins from the freezer and with a spatula carefully fill the ramekins with the soufflé mix until it is level with the top (Do not press down on the fill as we are trying to keep all the air in the eggs).
  34. Carefully run your thumb along the inside perimeter of the ramekin to create a little "furrow" in the soufflé mix.
  35. Make sure the oven "ready" light is off, and that it is at 180°C. Place the ramekins on the middle shelf of the heated oven and bake for 8 minutes. Do not open the oven. On 8 minutes open and check if it has raised completely.
  36. Serve immediately. NOTE: The soufflé will start to drop as it cools...so that is why you need to serve it straight away. Garnish with slices of the fruit that you used in the mouse and you can also add ice cream or nuts.