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Roasted Strawberry Basil Soufflé

Indulge in the Exquisite Roasted Strawberry Basil Soufflé

Discover a New Favorite: Roasted Strawberry Basil Soufflé

If you’re a lover of sophisticated desserts, our Roasted Strawberry Basil Soufflé is sure to delight your taste buds. This unique recipe combines the classic airy texture of a soufflé with the delightful flavors of roasted strawberries and fresh basil. It’s a dessert that not only tastes divine but also captivates with its culinary artistry.

The Perfect Harmony of Strawberries and Basil

The sweet and slightly tart flavor of roasted strawberries pairs perfectly with the aromatic freshness of basil, creating a harmonious and unforgettable dessert experience. This soufflé is an elegant choice for any special occasion, from intimate dinners to extravagant gatherings.

Why You’ll Love This Recipe

  • Unique Flavor Combination: The blend of roasted strawberries and basil is both refreshing and innovative.
  • Light and Airy: The soufflé’s texture is remarkably light, making it an exquisite end to any meal.
  • Impressive Presentation: Soufflés have a reputation for being challenging, making this dish a showstopper on any table.

Get ready to impress your guests and enjoy a dessert that is as delightful to eat as it is to prepare.

Ingredients

  • 1 cup fresh strawberries, hulled and halved
  • 2 tablespoons granulated sugar
  • 1/4 cup fresh basil leaves, chopped
  • 4 large eggs, separated
  • 1/2 cup whole milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/4 cup granulated sugar (for egg whites)
  • 1/2 teaspoon cream of tartar
  • Powdered sugar, for dusting

Мethod of preparation

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. Place the strawberries on the baking sheet, sprinkle with 2 tablespoons of granulated sugar, and roast for 20 minutes, until they are caramelized and soft. Allow to cool slightly. 3. Meanwhile, grease four 8-ounce ramekins with butter and dust with granulated sugar. Set aside. 4. In a small saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, continuing to cook until the mixture thickens into a smooth roux, about 2-3 minutes. Remove from heat and allow to cool slightly. 5. In a blender or food processor, puree the roasted strawberries and chopped basil until smooth. Add the strawberry-basil puree to the roux, stirring to combine. 6. In a large bowl, beat the egg yolks until pale and thick, about 2 minutes. Gradually add the strawberry-basil mixture to the egg yolks, stirring until fully incorporated. 7. In a separate clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/4 cup of granulated sugar, continuing to beat until stiff peaks form. 8. Gently fold the egg whites into the strawberry mixture, being careful not to deflate the batter. 9. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. 10. Place the ramekins on a baking sheet and bake for 15-18 minutes, until the soufflés have risen and are golden brown on top. 11. Remove from the oven, lightly dust with powdered sugar, and serve immediately to enjoy the airy, flavorful delight.

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