Pink strawberry soufflé

Ingredients:
1 pound strawberries, stemmed
1 ¼ cups sugar
5 egg whites
zest of 1 lemon
1 ¼ cups heavy cream
1 tablespoon port wine

Directions:
Cut 6 12-inch x 2-inch strips of parchment paper; form a circle around the outside top rim of 6 ramekins and tape into place.

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Cut 1/3 of the strawberries into ¼ inch chunks, toss with ¼ cup sugar. Allow to macerate for 20 minutes.

Puree the remaining strawberries in a blender and set aside.

Whip the egg whites until soft peaks form. Sift in the remaining sugar and whip until stiff whites/meringue forms. Carefully fold in the lemon zest, drained marinated strawberries and strawberry puree. Whip the cream until stiff, fold the whipped cream and port wine into the strawberry meringue.

Ladle or spoon into the prepared ramekins. Fill the ramekins about a ½ inch from top of the dish. Set on a tray and freeze overnight. Once frozen, remove parchment.

Use a sharp knife to level the top of the meringues before serving if desired. Serve with fresh sliced strawberries. Serve warm.