Celebrate fresh seasonal produce with this easy Strawberry Souffle recipe which uses ingredients you are sure to have on hand. Perfect for spring and summer entertaining.
Fresh Strawberry Souffles 12 oz trimmed, fresh strawberries 2 tsp lemon or lime juice (optional) 1/2 cup sugar, divided 1 tbsp cornstarch 4 large egg whites, room temperature pinch salt
Preheat oven to 400F. Butter and sugar six 6-oz ramekins (or four 8-oz ramekins). In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Whizz until mixture is very smooth. In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined. Fill all ramekins to the top and level with the back of a butter knife. There may be some batter left over (just discard remaining batter unless you have enough to fill an additional ramekin). Bake for 14-17 minutes, until the tops of the souffles are golden brown. Remove from oven and serve immediately. Souffles are still good at room temperature, but they will sink down a bit as they cool. Makes 6.