Strawberry Souffle

Ingredients list for Strawberry Souffle

• ¾ cup Strawberries compote
• for greasing Butter
• 3 tablespo for coating Castor sugar (caster sugar)
• 2 Egg yolks
• 1½ teaspoons Refined flour (maida)
• 2 teaspoons Cornflour/ corn starch
• ¾ cup Milk
• 4 tablespoons Fresh cream
• ½ teaspoon Vanilla essence
• 2 Egg whites
• few drops Lemon juice
• for garnishing Strawberries slices
• for garnishing Fresh mint sprigs

Method

1. Grease individual ramekin moulds with some butter. Coat each with castor sugar.
2. Take egg yolks in a bowl. Add 2 tablespoons castor sugar, refined flour and cornflour and whisk well.
3. Preheat oven to 180ºC.
4. Heat milk in a non-stick pan. Add cream, mix and bring to a boil.
5. Add some hot milk mixture to the egg mixture and whisk well. Add remaining milk mixture and whisk well.
6. Transfer the egg-milk mixture back into the pan and cook, whisking continuously, till the mixture thickens. Transfer into a bowl and refrigerate to chill.
7. Add vanilla essence and strawberry compote to the egg-milk mixture and whisk well.
8. Take egg whites in a bowl and beat. Add lemon juice and 1 tablespoon castor sugar and beat till stiff peaks are formed.
9. Add beaten egg whites to the strawberry mixture and fold in well.
10. Transfer the strawberry mixture into the ramekin moulds, tap and clean the rims with your thumb.
11. Place the moulds on a baking tray, place the tray in the preheated oven and bake for 5-10 minutes.
12. Garnish with strawberry slices and mint sprigs and serve immediately.