Here is a recipe I tried a while ago for a competition in school, it’s the recipe that got my team the first place. So if the judges liked it then I’m sure you like it too.
If you are having a dinner party and you want to whip up some dessert quickly this is the recipe for you.
5 egg whites
Margarine or butter
2 cups sliced fresh strawberries
1/4 cup sugar
4 teaspoons cornstarch
1/2 cup sugar
- Chocolate syrup or just melted chocolate (optional)
- Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup souffle dishes or 10-ounce custard cups (you can also use microwave or oven safe cups or mugs that you have at home).
- Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cooking sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender combine strawberry mixture and cornstarch. Blend or until smooth. Set aside.
- Preheat oven to 350 degree F (180 degree Celsius). In a large mixing bowl beat egg whites to soft peaks.
- Gradually add the 1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there should be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
- Bake for 15 to 18 minutes or until a knife inserted near the center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles.
- When serving pour the chocolate syrup into it making a whole with a spoon. (this step is up-to your personal preference)
TIP: Souffles are best served immediately after its done baking as it will not hold its shape for long, since it is made of egg whites it will shrink if kept out for too long.