I think the name is a bit of a misnomer if you fill ramekins without parchment papering the sides to give it the extra 'lift'. Plus it's not really a souffle since it doesn't get oven time. Mousse is more like it. The texture is lovely, with its velvety smooth creme and crushed fresh strawberries.
I added an extra touch of sweetness by heating up some strawberry preserves and diced fresh strawberries to top off this cool recipe (translated into US measurements):
- 1 packet powdered gelatine
- 3/4 pint heavy cream
- 3 1/3 tablespoons superfine sugar (regular sugar into a spice grinder for 30 seconds)
- 1 lb strawberries, washed and hulled
- 4 egg whites
- a pinch of fresh ground black pepper (trust me on this one!)
- Dissolve gelatin in 4 tablespoons of water, heat until granules dissolves completely.
- In a mixer, mix heavy cream until soft peaks form.
- Fold in sugar.
- Save a handful of strawberries (about 7-8), crush the rest, and add in black pepper.
- In a separate large bowl, beat egg whites until foamy.
- Pour and fold egg whites into heavy cream, doing a little at a time.
- Pour crushed strawberries into heavy cream and egg mixing, fold in a little at a time.
- Divide into serving sizes and chill in the fridge for 3-4 hours. (Better if overnight!)
- (Optional) Before serving dice up the remaining strawberries, combine with 2 tablespoons of strawberry preserves and heat until syrupy.
- Spoon diced strawberries and syrup over mousse.
This one is super simple and delicious! Be sure to take it out of the fridge for 15 minutes or so before serving. I had one straight out of the fridge, and another (not at the same time, of course) 15 minutes out and the one out was much tastier. (Kinda like serving cake at room temperature I suppose.)