Saturday, May 21, 2011

Sasha's Kitchen: Frozen Strawberry Souffle

So, a frozen souffle really isn't a souffle at all - its much more like a frozen custard, like ice cream but so much better, lighter and creamier. If you have ever made Italian Semifreddo (I plan to make a tri-colored one next week), then a frozen souffle is really the same substance, just made in smaller, individual portions,  in souffle dishes. I used a bit of parchment paper on the rim of each souffle dish so I could pour up the custard higher and give this the look of an actual souffle after removing the parchment paper. I adapted this recipe from one that I found online, with several changes (my way is better!). It was amazing - light and creamy, a perfect fresh strawberry frozen custard! This is a fabulous recipe for using those fresh, local strawberries that are in season right now.

Frozen Strawberry Souffle
1 lb fresh strawberries, stemmed and hulled
1 cup sugar plus 3 T
5 egg whites
1/4 tsp orange zest
1 1/4 cup heavy cream
2 T amaretto (I used my homemade amaretto)
1/4 cup slivered almonds
3-4 T of sugar

First, make a praline by caramelizing the almonds in the 3-4 T of granulated sugar. Once caramelized, allow to cool completely on a piece of foil, before pulverizing in a nut chopper or food processor. Put about a tablespoon of this praline in the bottom of each souffle dish, for the bottom of each dessert.

Using parchment paper, create a rim, or collar of parchment paper on each of four souffle dishes, so you will be able to pour the mixture about an inch or an inch and a half above where the dish ends. You will remove this after the souffle is frozen.

Slice the strawberries (all of them) and allow to sit in a bowl with 3 T of sugar for about 20 minutes to macerate. Puree the strawberries in a food processor. Whip the egg whites until they form soft peaks using the whisk attachment of a stand mixer. Continue to whip, while gradually adding the cup of sugar, until an Italian meringue forms. Fold in the orange zest and strawberry puree. Once again, using the stand mixer with the whisk attachment, whip the cream until stiff. Fold in the strawberry meringue and the amaretto and gently combine. Ladle the mixture into the prepared souffle dishes, filling up to the top of the parchment paper collars. Freeze overnight (will keep for a week) and enjoy!

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