| « Pacific Northwest: Taste |  |
| Individual Frozen Strawberry Soufflés |
| Makes 6 |
|
2 pints strawberries 1 cup egg whites 1 teaspoon lemon juice 1 teaspoon salt 1 cup sugar 1/3 cup water 1 cup heavy cream, well-chilled 1. Cut six pieces of parchment into strips 3 inches high by 12 inches long. Wrap the parchment around six 4-ounce soufflé dishes and tape to secure. Put the wrapped dishes on a tray in the freezer. 2. Mash the strawberries. Use a blender, a food mill or a food processor to make a smooth purée, then put it in a large mixing bowl in the freezer. 3. Put the egg whites, lemon juice and salt in a clean, dry mixing bowl and whisk briefly to combine. Put the sugar and water in a saucepan over high heat and stir until the syrup is just beginning to boil. While the syrup is boiling, whip the egg whites until they are holding stiff peaks. Gradually stream the boiling syrup into the egg whites, whipping all the while. The hot syrup will give the meringue extra loft. 4. Put the bowl of meringue inside a bigger bowl full of ice. Pack the ice up around the smaller bowl. Every few minutes, give the meringue a stir with a rubber spatula to release the heat. 5. While the meringue is cooling, whip the heavy cream until it is stiff. 6. Fold the cooled meringue into the puréed strawberries, then fold in the whipped cream. Pack the soufflé mixture into the chilled soufflé dishes and freeze for four hours or until completely firm. At serving time, remove the paper collars and sprinkle the soufflés with powdered sugar. |
