It has the light, airy texture of a soufflé along with the fresh sweet-yet-tart flavors of strawberry, all achieved without the techniques and know-how needed to make a traditional soufflé
no need to whip egg whites into a frenzy, or carefully fold ingredients or bake. It’s quite a perfect cheat actually,
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And as desired can be garnished with a strawberry, jelly, or whipped cream
- 250g, strawberry Peeled and mashed well
- 100g, condensed milk
- 40g, powdered Sugar
- 250g, cream whipped
- 1 packet, of strawberry Jelly
Whip cream: Take another medium bowl and add thick cream to it and beat well until turns into a light and fluffy texture
Mash strawberry: In a blender, add peeled strawberry and mash it with your hand masher/blender until well combined
For assembling: Take another glass bowl to add whipped cream, condensed milk, and powdered sugar and mix them well, Now add the mashed strawberry pulp and Jelly cubes and mix them until everything is incorporated
Transfer and garnish the souffle: Transfer to the serving glass and as desired can be garnished with a strawberry, jelly, or whipped cream
Serving tips: Keep in the refrigerator for more than 1.5 hours, now ready to chill serve
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