Strawberry Soufflés

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Serves 4

Ingredients

1 tbsp butter
5 large free range egg whites
Pinch of salt
140g (5 oz) sugar
5 tbsp strawberry conserve

To finish

1 tbsp icing sugar

Method

Use a piece of kitchen paper and the butter to lightly grease the inside of a 20cn (8 Inch) soufflé dish.

Place the egg whites with the salt in a stand mixer fitted with the whisk attachment. Whisk at full speed until stuff, and then continue whisking whilst adding the sugar, a teaspoonful at a time, until it is thick and glossy. Remove the bowl from the stand mixer and use a metal spoon to gently fold in the strawberry conserve, the pour the mixture into the prepared soufflé dish.

2, 3 and 4 Oven AGA: Bake on a grid shelf on the floor of the Roasting Oven with a cold plain shelf on the second set of runners above. Bake for 20-25 minutes until golden and puffed up.

Conventional Cooking: Bake on a centre shelf in a pre-heated oven at 200C (400F), Gas Mark 6. Bake for 20-25 minutes until golden and puffed up.

Lightly dust with the icing sugar and serve immediately.

Strawberry Soufflés

Ingredients

Method

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.