ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Sunday, June 10, 2012

Frozen Strawberry Souffles

Here she is, the adorable PINK winner of Dessert Club: Colors!  It was funny because the woman that made these was a little disappointed in them - "they taste like strawberry jam" (and what's wrong with that?) - and was very surprised when I announced she had won.  Which is all part of the fabulous fun that is Dessert Club.  But the rest of us, obviously, were impressed.  They were super fresh, summery, and creamy, three of my favorite traits in a dessert.  I'm sorry you couldn't be at D.C., but with these, you can make them and pretend.

Frozen Strawberry Souffles (print recipe)

Makes 6

4 pints fresh strawberries, rinsed and hulled
4 tablespoons fresh lemon juice
3 cups plus 2 tablespoons sugar
5 1/2 teaspoons unflavored gelatin
3 cups heavy cream
  1. Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.

  2. Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1 1/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.

  3. Set bowl in ice bath until mixture is chilled and slightly thick, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.

  4. Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.

  5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream and strawberry slices.
Recipe from Martha Stewart

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