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    Cold Strawberry Soufflé

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    Cold Strawberry Soufflé gets its lift and airy texture from beaten egg whites and whipped cream. Make it ahead for a chilly summer treat or an elegant dinner party dessert.

    If the word soufflé brings up some hesitancy, it’s no wonder. Hot soufflés in French fashion have only a handful of ingredients, but they must be handled just so. Immediately after baking they’re whisked to the table for the best presentation of their height. Cold soufflés are a different story. Unlike hot soufflés they can be made well ahead of time and kept chilled until ready to serve. I find them enjoyable to make, and a simple foil collar gives them stately height, just like a hot soufflé.

    Make the base.
    Begin with two pints of strawberries. These can be fresh or frozen. I used frozen berries (thawed). Puree them and measure out 1 1/4 cups of puree. I had about 3 tablespoons of leftover puree and used it as an ice cream topping.

    Next, in a saucepan you’ll bloom gelatin in a little of the puree. Place the saucepan over heat just long enough to melt the gelatin, then combine it with the rest of the puree.

    After the gelatin/puree mixture cools, you’ll whip it in a standing mixer. It will gain loads of volume, and look like a big weird pile of pink marshmallow. This is the base of the soufflé.

    Lighten the base.
    Immediately after the strawberry base is whipped, fold it into the whipped cream. Do this with gentle folding motions. As a result it will retain volume. At this stage I added 2 drops of liquid red food color, just to increase the pink intensity (recommend!). Finally, fold in the egg whites, just as gently as before.

    To make a cold soufflé look like a hot soufflé which rises above the top of its dish, add a foil collar. It should extend a couple of inches over the top of the dish, and it will support the soufflé mixture during setting. Use tape or rubber bands to secure the collars around the ramekins. Pipe the mixture into the collared ramekins and smooth the tops with a spatula.
    I made this recipe into individual servings, but you can also make it into one big soufflé (or even molded into a pan, like this one!). Same collar technique applies, but use a 1 quart soufflé dish.

    For the neatest collar removal, freeze the desserts and unmold them while they are still frozen. As a result, you’ll have smooth edges that won’t ding easily if you accidentally stick your thumb into it (I learned the hard way!). Thaw them in the refrigerator before digging in.

    This dessert is a pink cloud! Sweet and gossamer light, it refreshes and won’t weigh you down. It’s a wonderful, classic dessert to learn, and good any time of year (but especially on a hot day).

    Cold Strawberry Soufflé

    Heather Baird

    This recipe yields about 4 servings if divided between collared 6 oz. ramekins. This is a generous serving size, and even though this dessert is light it is deceptively rich. Consider using collared 4 oz. ramekins for more servings. Or, collar a 1 to 1.25 quart soufflé dish for one large dessert that can be portioned onto dessert plates. This recipe was adapted from The Good Housekeeping Illustrated Cookbook, circa 1980.

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    Prep Time 20 minsCook Time 5 minsTotal Time 25 mins

    Course DessertCuisine French

    Servings 4

    Equipment4 ramekins, 6 oz. each, or 1 quart souffle dishaluminum foil
    Ingredients US CustomaryMetric 2 cups heavy whipping cream1 1/4 cups strawberry puree from about 2 pints of berries2 envelopes powdered unflavored gelatin .25 oz. each2 drops liquid red food color6 egg whites from pasteurized eggs1/4 teaspoon fine grain salt1/2 cup granulated sugar4 fresh whole strawberries1/2 cup whipped cream for piping optional
    Instructions Prepare four 6 oz. ramekins with foil collars, or a 1-quart dish. (See notes for instructions.)In the bowl of an electric mixer, whip the cream to stiff peaks. Cover and refrigerate.In a saucepan, stir the gelatin with 3 tablespoons of the strawberry puree. Mixture will thicken and set. Place over medium heat and stir until gelatin melts and dissolves. Remove from the heat and stir in the remaining puree. Cool completely, about 15 minutes. In the bowl of an electric stand mixer, whip the gelatin and strawberry puree mixture on high speed until the mixture gains volume and lightens. Immediately fold the strawberry mixture into the whipped cream mixture. Do this gently to retain volume and lightness.In a separate bowl, beat the egg whites and salt to soft peaks with an electric mixer. Gradually add in the sugar and beat to stiff peaks. Fold into the strawberry whipped cream mixture. Do this gently to retain the volume and lightness.Spoon or pipe the soufflé mixture into the prepared dishes and smooth the tops using an offset spatula. Freeze until firm, about 4 hours. Remove collars while the desserts are still frozen. Thaw them in the refrigerator, about 2 hours. Keep refrigerated until ready to serve.Before serving, garnish with sliced fresh berries. Pipe stars of whipped cream around the top edge of the soufflés, if using.
    NotesHow to make a foil collar: Cut a piece of 12-inch-wide foil to fit around a 1 quart soufflé dish or cut four pieces to fit around four 6 oz. ramekins and overlap about 2 inches. For one large soufflé, fold the foil in half lengthwise, for ramekins fold into thirds. Carefully wrap around the outside of the dish so that the collar stands about 3 inches above the rim. Secure with rubber bands or with short pieces of cellophane tape.
    For the optional piped whipped cream, beat 1/4 cup of heavy cream with 1 teaspoon granulated sugar in a bowl with an electric hand mixer. Beat to stiff peaks. Place in a piping bag fitted with a small open star tip. Pipe whipped cream around the top edge(s) of the soufflé.

    Keyword egg whites, heavy cream, powdered gelatin, strawberry puree

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    • in Recipes

      Pink Pineapple Pie

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      Pink Pineapple Pie has a hint of berry flavor thanks to a little strawberry puree mixed into the batter. Colorful sprinkles baked right into the graham cracker crust add an extra ounce of fun!

      It’s been a while since I’ve made a pie, and this one has all the summer vibes. Pink Pineapple Pie – it’s fun to say, isn’t it? I recently learned that pink pineapples are totally a thing, but I didn’t use them for this recipe. Instead I decided to add a little strawberry goodness to my favorite no-cook pineapple pie filling.

      I really wanted this pie to look happy and fun. So first thing I did was whip up a graham cracker crust and add some pink and yellow sprinkles. (I’m a crust sprinkle-er from way back, see here and here). It’s too easy, with just graham crumbs, butter, and sprinkles. It bakes for 10 minutes to set the crumb, and the rest is a no-bake affair.

      The pie filling is so creamy with a no-nonsense list of ingredients: sweetened condensed milk, lemon juice, crushed pineapple, and strawberry puree. I had hoped the puree would give the filling a more pink color, but in the end it needed a little help with drops of pink food color. Whisk this up until well combined.

      Next add in some whipped cream -ah! This makes the pie so light. Fold it all together until no obvious white streaks remain.

      Pour the filling into the cooled crust and chill. It takes about 3 hours to firm in the refrigerator. The spring form collar will slide right off easily because of the butter in the crust. If you don’t have a 9-inch spring form pan, you can make this in a 9 inch deep dish pie pan.

      I had so much fun with the garnishes. I used more whipped cream, more sprinkles, some pineapple leaves, a strawberry half, and a little pineapple cube. It kind of looks like an umbrella drink you’d get at Benihana!

      I’d almost re-name this ‘Happy Pie’ if Pink Pineapple Pie wasn’t so darn catchy and a much better description. It’s cheerful-looking for sure, and so tasty! It’s a cold, creamy treat that’s easy to make when you crave something tropical on a hot day.

      Pink Pineapple Pie

      Heather Baird

      This creamy, tropical-tasting pie is a refreshing dessert that’s easy to make. Serve slices chilled on a hot day.

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      Prep Time 20 minsCook Time 10 minsTotal Time 30 mins

      Course DessertCuisine American

      Servings 8

      Equipment9-inch spring form pan
      Ingredients US CustomaryMetric Crust1 3/4 cups graham cracker crumbs1/2 cup unsalted butter melted1/3 cup pink and yellow jimmies ice cream sprinklesPie filling14 oz. sweetened condensed milk 1 can8 oz. crushed pineapple undrained 1 small can1/4 cup lemon juice1/4 cup strawberry puree sieved to remove seeds2-3 drops liquid pink food color1 cup heavy cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream whipped to stiff peaks1 tablespoon granulated sugar1/4 teaspoon vanilla extract3 tablespoons pink and yellow sprinklesPineapple leaves1/2 strawberry1 cube pineapples or wedge
      Instructions CrustPreheat the oven to 350F.Combine the graham cracker crumbs and unsalted butter in a bowl. Mix with a rubber spatula until all the crumbs are coated with butter and the texture resembles wet sand. Add the sprinkles and fold them in until well dispersed. Pour the crumbs into a 9-inch spring form pan and press in the bottom and 2 inches up the sides. Bake for 10 minutes. Cool crust completely.Pie fillingCombine sweetened condensed milk, undrained pineapple, lemon juice, and strawberry puree in a large bowl. Whisk together until well combined. Add drops of pink food color. Whisk again to disperse color.In a separate medium bowl, whip the heavy cream until slightly thickened. Slowly add in the granulated sugar 1 tablespoon at a time. Beat to stiff peaks. Add the whipped cream to the pineapple mixture and fold together until well incorporated. Pour the filling into the crust. Refrigerate until set, 3-4 hours.GarnishesBeat the heavy cream in a medium while gradually adding the granulated sugar. Add the vanilla extract and beat to stiff peaks. Transfer the whipped cream to a piping bag fitted with a large closed start tip. Pipe stars of whipped cream around the top edge of the pie. Pipe stars in the center of the pie also. Immediately add sprinkles. Place three or more pineapple leaves standing upright in the center of the pie. Add the strawberry half and pineapple to finish. Store in the refrigerator until ready to serve.
      NotesIf you don’t have a spring form pan, this pie can be made in a 9-inch-deep dish pie pan.
      If you don’t have pink food color on hand, try using a few drops of red.
      You’ll need about 5 oz. of fresh or frozen strawberries (thawed) to yield the 1/4 cup of puree for this recipe.

      Keyword crused pineapple, heavy cream, strawberry puree

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