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Strawberry Soufflé with Pistachio & White Choc Crumble

Strawberry Soufflé with Pistachio

No ordinary Soufflé

A decadent pillow of Strawberry Soufflé with Pistachio & White Choc Crumble, easy to make and desperately needed to bring a little sunshine & summer to your world!

Best made with homegrown strawberries that have only travelled approximately 2 meters from garden to table, and have not been sprayed with copious amounts of pesticide! Strawberries are always amongst the ‘dirty dozen’ – have a read about it here


Strawberry Souffle with Pistachio crumble and White Choc
Prep time
Cook time
Total time
Recipe type: Sweets & Treats
Cuisine: French
Serves: 8
  • For the Soufflé
  • 500g hulled strawberries
  • 4tbsp demerara sugar
  • 1 whole lemon, juiced
  • 2 tbsp cornflour
  • 10 free-range egg whites
  • 85g caster sugar
  • 225g clotted cream
  • For the Crumble
  • 1 white choc chip cookie, bashed into pieces
  • 1 tbsp chopped pistachios
  1. Preheat the oven to 180C Gas 4.
  2. Preparing,
  3. grease and sugar eight ramekins.
  4. Heat the strawberries, sugar, lemon juice and two tablespoons water in a saucepan until simmering. Stir gently and cook until tender.
  5. Blend the mixture to a smooth purée.
  6. Pass the purée through a fine sieve into a clean saucepan.
  7. Mix the cornflour to a paste with two tablespoons of water and add this mixture to the purée. Bring the mixture to the boil, stirring continuously to avoid lumps.
  8. For the crumble topping,
  9. Mix all of the topping ingredients together in a bowl, then smash with the end of a rolling pin until you have a crumble
  10. For the soufflé
  11. Whisk the egg whites in a clean bowl until soft peaks form
  12. Slowly whisk in the sugar until the mixture is glossy and stiff peaks form
  13. Beat one-third of the egg whites into the strawberry purée until well combined, then carefully fold in the remaining egg whites.
  14. Half-fill the ramekins with the soufflé mixture
  15. Level the tops of the soufflés with a palette knife, place onto a baking tray and bake in the oven for eight minutes. Carefully sprinkle over the crumble topping, then return to the oven for a further 2-3 minutes.
  16. Serve with a quenelle of clotted cream on top.


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