Strawberry Almond Souffle
|Strawberries||1 Pint, hulled and pureed to make 1 1/2 cups puree|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
Butter a 2-quart souffle dish and dust it with sugar.
Put the strawberry puree and sugar in a saucepan, and heat until the sugar is just dissolved.
Stir in the liqueur.
In a large mixing bowl, beat the egg whites until foamy.
Add the cream of tartar and continue to beat until the egg whites will hold stiff peaks.
At this point, you can cover and refrigerate the egg whites for an hour or so.
Preheat the oven to 375° F.
Heat the puree in the saucepan to the simmering point.
Pour the hot puree into the egg whites while beating at high speed until it's all incorporated.
(The volume will expand, which is why a large bowl is needed.) Spoon the mixture into the prepared souffle dish and bake for 25 to 30 minutes, or until the souffle is well puffed and browned on top.
It will rise about 2 inches above the dish.