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Strawberry Souffle

Strawberry Souffle
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Yield: Serves 4


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 10-ounce package frozen strawberries or 1-1/2 cups sliced, sweetened fresh strawberries
  • 1-1/2 ounces Cointreau or kirsch
  • 4 or 5 eggs, separated
  • few drops red food coloring


Place all ingredients at room temperature. Preheat the oven to 400 degrees F. Over low heat mix together the butter and flour, add the strawberries and stir together to make a thick sauce. Add the liqueur and food coloring. Separate the eggs, adding the yolks one by one to the strawberry sauce. Beat the whites in a clean dry bowl until stiff, then fold them gently and lightly into the strawberry mixture and turn into a buttered soufflé dish. Place in the oven and immediately reduce the heat to 375 degrees F. Bake for just 80 minutes; serve with whipped cream and, if you wish, fresh strawberry sauce.
Updated Wednesday, October 24th, 2007
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