- Place a medium mould/loaf tin into the freezer.
- Put 200g strawberries to the side, blend the rest in a mixer to a fine purée, then chill.
- Whisk the egg whites until foamy, add the sugar and whisk to a thick meringue.
- Fold the cream, puree, egg whites, juice of lemon together and fill into the mould/tin and freeze.
- Squash the remaining berries with a fork and mix with the jam.
- When the soufflé is frozen, remove a bit from its centre and fill the strawberry/jam mixture into it, remove the paper.
- Place the soufflé mix back onto the top so the filling is not visible
- Dust your frozen berry souffle with the cocoa powder and garnish with mint and extra berries and serve.
Frozen Berry Souffle
Recipe by Walter Trupp
While you could use frozen berries in this recipe, fresh ones are a lot better.
Ingredients
- 1 kg strawberries, cleaned
- 730g whipped cream
- 3 egg whites
- 420 g sugar
- Juice of a lemon
- 8 spoonfuls of strawberry jam
- Cocoa powder to dust
- Mint and extra strawberries for garnish
