Individual Strawberry Souffles

Photo: Jo Ann

Ingredients

Ingredients:

10 large fresh strawberries

1/4 teaspoon lemon juice

1/2 tablespoon brown sugar

1 tablespoon unsalted butter, softened

1/4 cup sugar

1/2 cup all-purpose flour

1 1/2 cups milk

1 large eggs, separated

For Garnish:

whipped cream

Preparation

Directions:

Take the strawberries, leaving 4 aside, chop them and make a strawberry puree by slowly heating them with the cane sugar and lemon juice, until they are soft, set them aside.

Slice the remaining 4 berries into thin slices, 4 slices per berry.

Butter 4 small ramekins and set aside. Preheat your oven to 350 degrees.

Beat the butter and sugar in a medium bowl until combined. Sift in flour. Stir in the milk, egg yolks and 1/4 cup of the strawberry mixture.

In another bowl, whisk the egg whites until stiff. Fold in gently into the batter.

Place the 4 strawberry slices on the sides of the butter ramekins. Then pour the batter, billing them up to 2/3 height, leaving some room to allow the souffle to expand. Bake for about 15 minutes or until the top is light golden brown and the souffle separates from the sides.

Allow the ramekins to cool down. Gently invert each ramekin over a a dessert plate. Top with whipped cream and remaining strawberry mixture.