Strawberry & cream souffle with a cream panacotta and strawberry coulis

    pudding-straw-and-cream-souffle

  • Ingredients

  • 1 kilo strawberries
  • Juice of 1 lemon


For the strawberry and cream soufflé

  • 3 large eggs
  • 250g caster sugar
  • 500g of the blended strawberries
  • A few knobs of butter
  • 1 lemon

For the pannacotta

  • 300ml double cream
  • 100g caster sugar
  • 1 vanilla pod
  • Vanilla essence (optional - to taste) 
  • Vanilla extract (optional - to taste) 
  • 300ml whole milk
  • 2 leaves gelatine
  • Vegetable oil for greasing

For the strawberry coulis

  • The remaining blended strawberries
  • 3 dsp (to taste) strawberry liqueur

Method

  1. Hull all the strawberries and blend until almost smooth then add the juice of one lemon.

For the pannacotta

  1. Heat all the cream and the vanilla pod in a heavy saucepan over a medium heat until small bubbles appear around the edge of the pan.
  2. Remove from the heat and place to one side.
  3. Meanwhile, oil the 2 dariole moulds.
  4. Place the milk in a small saucepan and sprinkle in the gelatine.
  5. Heat the milk and gelatine over a low heat until the gelatine dissolves, remembering not to boil the milk.
  6. Once the gelatine has dissolved, add the sugar and whisk briefly.
  7. Remove the vanilla pod from the cream. Scrape vanilla seeds into mixture.
  8. Using a whisk, gently add the milk to the warm cream.
  9. Pour the mixture into the prepared moulds.
  10. Tap the moulds on the work surface to level them and place in the fridge to set.

For the soufflé

  1. Preheat oven to 230°C.
  2. Break three eggs into a large bowl and scoop out and discard the yolks.
  3. Whisk the egg whites until they are stiff enough to hold above your head then add the sugar to the egg whites and whisk until they are shiny and stiff.
  4. Pour 500g of the liquidised strawberries into the egg whites and gently fold in with a whisk until a pink mixture is created.
  5. Take 4 ramekins and butter them heavily. Pour some sugar into each ramekin and roll it around to coat the butter. Get rid of the excess sugar.
  6. Spoon the strawberry/egg white mixture into the ramekins and use a spatula to level off the tops. Then use your thumb to make a rim around the top of the soufflé and bang each ramekin on the surface to knock out any air bubbles.
  7. Place the ramekins on a baking tray and put in the very hot oven until ready (approx 7 ½ minutes). The soufflé will have risen, you will no longer see the rim created with your thumb and it will be slightly browned on top. If you touch the top it should be quite firm.
  8. Take the soufflés out of the oven. Place the ramekins on a plate with the jug containing the strawberry coulis.

For the coulis

  1. Take 150g of the blended strawberries.
  2. Push them through a fine sieve until you get a nice smooth consistency. Add strawberry liqueur (3 dsp or to taste).