These cool, creamy, refreshing fruity souffles are a terrific way to use in-season strawberries. Top with freshly whipped cream and a fresh strawberry!
I first came across this recipe is an old Martha Stewart Wedding Magazine, but it made 16 small frozen souffles and I only needed four. My dad scaled down the recipe for me and I decided to place the mixture in larger sized 3 1/2″ ramekin cups for a larger dessert and left off the parchment wrap because I wanted an easier dessert!
You can find the original recipe for 16 servings here and I have included the scaled down version for four servings below.
Frozen Strawberry Souffle (adapted from Martha Stewart)
1 pint fresh strawberries (plus four whole berries for decoration)
3 1/2 teaspoons fresh lemon juice
1 1/4 teaspoons unflavored gelatin
3/4 cup whipping cream (plus more for piping on top if desired)
1 teaspoon vanilla extract
3/4 cup sugar
In a food processor puree the strawberries, lemon juice and 3/4 cup sugar. Stain mixture through a sieve to remove seeds and set aside. Prepare an ice water bath, set aside.
In a heat-proof bowl, sprinkle gelatin over 1 & 1/2 tablespoons of cold water. Place bowl over a pot of simmering water and continue to stir the gelatin until completely dissolved. Remove bowl from heat and stir in 1/2 cup of the strawberry puree. Pour in remaining puree and mix well. Set bowl into water bath until mixture is chilled and slightly thickened, stirring frequently. This will take around 20 minutes.
In a separate bowl whip the cream and 1 teaspoon vanilla until stiff peaks form. Fold the whipped cream into the chilled strawberry mixture then divide the mixture between the four ramekin cups. Place filled cups into the freezer for up to three hours or until the mixture is set. When ready to serve, top with extra whipped cream and a fresh strawberry.