Strawberry Soufflé Recipe (2024)

Years ago, I had a "conversation" about leftover souffle with one of the proprietors of Capsouto Freres. One of my lunch companions had to leave early before her souffle (ordered prior to the meal) was ready. I asked our waiter if he would mind packing it up for her to take away. He demurred. M. Capsouto came to the table to explain:"Monsieur," he said, without the hint of a smile, "It does not walk, it does not run, it does not fly. It is a souffle." My colleague departed without it.

What is the cooking time for individual souffle ramekins?

What leftovers?

The recipe for lemon souffle in individual ramekins is 15-20 mins.

It's possible the berries I used gave off more juice than this recipe could account for, but my syrup never thickened, though I quadrupled the suggested time I kept it boiling in the hope that it would. Related to this is that when I folded the syrup into my egg whites they had a hard time coming together, and the finished product was a souffle of about five inches depth sitting atop a bath of liquid fruit syrup. If made again I would boil until truly thickened--not even 12 mins was enough!

Turned out great. Based on the comments, I added one extra egg white to get a bit more rise. It did take a few extra minutes for the juice to thicken up. I will cut down on the sugar in the strawberry base next time. You have to coat the buttered dish with sugar or it will not rise properly, so don’t skip that step.

Oh now this was delicious! I lost track of how long I cooked the juice but it was "a long while" for it to thicken! I added 2 tablespoons of DeKuyper Strawberry Snapps to the syrup after it was cooked which thinned it down some but this was so good that I dreamed about it after cooking and eating it!

Judging by the photo in which the soufflé barely rose above the rim of the soufflé mold and comments from readers about the soufflé failing to rise or it being too sweet (1 whole cup of sugar!), the recipe seems overly complicated. After looking at many strawberry soufflé recipes, I settled on a modification of the classic recipe from the great Antonin Carême which follows Escoffier’s dictum “ Faites simple!”. It rose majestically, tasted intensely of strawberries and was not too sweet.

Is it possible to elaborate about running one's thumb around the inside of the dish? Does this mean sticking one's thumb *into* the souffle? Having a hard time picturing how this works.

Could cut back on sugar if strawberries are sweet

Too sweet. Next time I'd like to reduce the sugar to half, and also rethink about covering the greased pans with sugar.

Very tasty, but overall too sweet. I’d use 1/3 (instead of 2/3) cup of sugar when adding to berry juice. Another recommendation: start with more berries, cooking their juices until very thick, but don’t add berries back into mixture.

Could I use all raspberries instead of a mix of strawberries and raspberries?

We added two teaspoons of vanilla to the strawberry juice as it was cooking. It was divine. My two sons, husband and I made it for French Friday today...and there were no leftovers! If I make it again, I will cut back on the sugar, also. I used only strawberries- & they were frozen, picked in July. I let them thaw and then macerate as directed. Still, the strawberry taste was just so intense and gorgeous.

Could 16 oz of strawberries be used instead of 8 oz strawberries and 8 oz of raspberries? I have had an explosion of strawberries in the garden and would like to use as many of them as possible.

I followed the recipe exactly and it turned out perfectly, cooked for 11 minutes. But I’m personally not a fan of the lemon rind. What do people think about leaving it out, or adding a bit less than a whole lemons worth? (My lemon was a small to medium size.)

I baked this for 16 minutes and it was a bit too wet for me. I’m going to try 20 minutes next time. I think 12 minutes would be way too short

I cut the recipe in half and subbed blackberries for the raspberries since that is what I had on hand. I also decreased the sugar on the advice of other notes. I used two individual ramekins. They turned out delicious and rose beautifully!

Cut sugar in half

This turned out well following the recipe as written.