Carlo Middione's Quick Fruit Souffle – a delicious recipe with fresh ripe strawberries, sugar, brandy, butter, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the strawberries in a small bowl, mix with one to two tablespoons sugar (to taste) and the brandy and allow to macerate for 30 minutes.
2
Preheat the oven to 350 degrees.
3
Generously butter six small souffle dishes four inches in diameter (about one-and-a-quarter-cup capacity).
4
Dust each with a teaspoon of sugar.
5
Beat egg whites until softly peaked, sprinkle on one tablespoon of sugar and continue beating to firm but supple peaks.
6
Quickly fold in the strawberry mixture so the fruit is well distributed but not perfectly incorporated.
7
You have to work fast.
8
Spoon the mixture into the prepared souffle dishes, put them on a cookie sheet and place in the oven for 12 to 15 minutes until puffed above the rims of the dishes and browned.
9
Serve at once.
1080
kcal
Calories
71
g
Fat
105
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup chopped fresh ripe strawberries, 4 to 5 tablespoons sugar, 1 1/2 tablespoons brandy, 3 to 4 tablespoons soft butter, and more.
Yes, Carlo Middione's Quick Fruit Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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