Strawberry and Marsala Soufflé

An airy mousse that trembles out of the oven, with a melting, intensely fruity heart. The scent of warm strawberries mingles with the woody notes of Marsala in perfect balance.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 238
• Protein: 7 g
• Carbs: 29 g
• Fat: 9 g

Ingredients

• 300 g Strawberry ( hulled and blended )
• 4 piece Egg ( whites separated )
• 80 g White sugar ( for base and whites )
• 30 ml Marsala
• 1 tbsp Corn starch
• 20 g Minimum butter sweet ( softened for molds )
• 1 pinch Gray sea salt

Instructions

1. Prepare the fruit base

   Blend the strawberries into a smooth coulis. In a saucepan, mix the coulis with the Marsala and cornstarch. Bring to a boil while stirring: the mixture should thicken and coat the spoon like a light pastry cream. Let cool slightly.

2. Coat the molds

   Generously butter the inside of four ramekins with softened butter, using upward brush strokes. Sprinkle with white sugar, then tap out the excess. The sugar must adhere evenly to the sides.

3. Whip the whites

   Whip the egg whites with a pinch of salt. When they start to foam, gradually add the remaining sugar. Whisk until firm, glossy peaks form, but do not overbeat until dry.

4. Fold and bake

   Loosen the strawberry base with a spoonful of whites, then gently fold in the rest with a spatula, lifting the mass. Fill the molds to the brim and smooth with a spatula. Bake at 190°C until the soufflé rises above the rim and is golden brown.

Chef's tips

• The brush movement for the butter is crucial: always from bottom to top to create micro-paths that guide the rise.
• Do not open the oven door during baking, otherwise the thermal shock will cause the structure to collapse instantly.
• If the fruit base is too liquid, the soufflé won't hold: reduce it well until it reaches a syrupy consistency.

Storage

Must be enjoyed immediately out of the oven. Does not store or reheat.