• 1/2 kg Fresh strawberry
• 1/2 Cup Caster sugar
• 2.5 tbsp Corn flour
• 4 nos Egg white
• 1 tsp Butter for greasing

To make the jam base for the souffle, blend the strawberries
& 1/2 cup of caster sugar in the blender to a puree.

Put the puree into the sauce pan, torch the fire.

Bring to boiling point on medium heat, whisking it continuously.

Stir the corn flour with about 4 tbsp of water.

Then whisk into the strawberry puree until the mixture get thicken. Cool it then chill.

Now whisk the egg white with 50 gm caster sugar to soft peak. Fold into the souffle jam base.

Divide the mixture into 04 dishes, filling them to the top.

Bake for 9 to 11 minutes, or until risen above the rim.

by Pak101.com (few years ago!) / 815 views