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Name: Chilled Strawberry Souffle with a Strawberry Coulis Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 Fresh strawberries; 6 tb Water; 1/4 pt Heavy Cream; 4 Eggs separated; Dried strawberries; crushed; 1/2 pt Strawberries; sieved; 3/4 oz Gelatine leaves; soaked; 1/2 Lemon juice of; 75 g Caster sugar

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INGREDIENTS

3 Fresh strawberries
6 tb Water
1/4 pt Heavy Cream
4 Eggs ; separated
Dried strawberries; crushed
1/2 pt Strawberries; sieved
3/4 oz Gelatine leaves; soaked
1/2 Lemon ; juice of
75 g Caster sugar

Servings

INSTRUCTIONS

MMMMM---------------------------COULIS-------------------------------- 250 g Strawberries; pureed 50 g Icing sugar 2 tb Red wine 1 ts Orange zest; shredded 4 tb Water Encircle a 1 3/4 pint or 4 dariole moulds with foil or greaseproof, that stands approximately 2 inches above the rim of the dish and fasten. Place the egg yolks and sugar in a bowl and suspend the bowl over a pan of hot water, whisk the mix until it is thick and creamy. Remove the bowl from the heat. Dissolve the gelatine in the lemon juice and water over a low heat then beat it into the creamy egg mixture. Whisk the cream to a soft peak and reserve a little for decoration. Fold the remaining cream into the strawberry puree, leave the souffle mix until just at the point of setting. Whisk the egg whites until they are stiff, then fold them into the mixture. Pour into the souffle dish then leave to set overnight. Decorate with chocolate piping and the sides with dried crushed strawberries. Coulis: Puree the strawberries and pass through a fine sieve. Place the sugar with the water and the shredded zest and reduce for 2 minutes. Add the red wine, bring back to the boil. Strain and mix with the strawberry puree. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chilled Strawberry Souffle with a Strawberry Coulis Sauce

3 Fresh strawberries
6 tb Water
1/4 pt Heavy Cream
4 Eggs separated
 Dried strawberries; crushed
1/2 pt Strawberries; sieved
3/4 oz Gelatine leaves; soaked
1/2 Lemon juice of
75 g Caster sugar

MMMMM---------------------------COULIS--------------------------------    250 g  Strawberries; pureed     50 g  Icing sugar      2 tb Red wine      1 ts Orange zest; shredded      4 tb Water   Encircle a 1 3/4 pint or 4 dariole moulds with foil or greaseproof,  that stands approximately 2 inches above the rim of the dish and  fasten. Place the egg yolks and sugar in a bowl and suspend the bowl  over a pan of hot water, whisk the mix until it is thick and creamy.  Remove the bowl from the heat.    Dissolve the gelatine in the lemon juice and water over a low heat  then beat it into the creamy egg mixture. Whisk the cream to a soft  peak and reserve a little for decoration.    Fold the remaining cream into the strawberry puree, leave the souffle  mix until just at the point of setting. Whisk the egg whites until  they are stiff, then fold them into the mixture. Pour into the  souffle dish then leave to set overnight.    Decorate with chocolate piping and the sides with dried crushed  strawberries.    Coulis: Puree the strawberries and pass through a fine sieve. Place  the sugar with the water and the shredded zest and reduce for 2  minutes. Add the red wine, bring back to the boil. Strain and mix  with the strawberry puree.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1260g)
Recipe Makes: 1 servings

Calories: 1943
Calories from Fat: 1094 (56%)

Amt Per Serving		% DV

	Total Fat 121.5g	162 %
	Saturated Fat 44.7g	223 %
	Monounsaturated Fat 44.5g
	Polyunsanturated Fat 14.5g
Cholesterol 4311.5mg		1327 %
Sodium 1424.5mg		49 %
Potassium 1470.8mg		39 %
Total Carbohydrate 89.1g		26 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 88.3g
Protein 127.4g		182 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1943

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