Fresh Strawberry Souffle with Strawberry and Basil Compote

Fresh Strawberry Souffle with Strawberry and Basil Compote - One friends of ours who is a litterateur ever said that the only things that can compare poetry and music are just strawberries and cream to go together as a dessert. He seems to has a good taste when it comes to find a great dessert. With that thought, he is apparently making himself able to create many sweets from cakes, mousses to the crèmes by using those two things that he said able to match how he love poetry and music so much. He showed us his skill in making a great creation he call as Fresh Strawberry Souffle with Strawberry and Basil Compote by his very own hand. And trust us! It feels superb. With that marvelous taste we nicely enjoy within the strawberry dessert there, we are too excited to ask how to make one to him. 

How to make fresh strawberry souffle with strawberry and basil compote:

You will need: 

For the souffle: 

430 g (15 oz) fresh strawberries 

Juice of 1 lemon 

60 g (2 oz) caster sugar 

30 g (1 oz) gelatine 

60 g (2 oz) egg whites - from approx. 2 eggs 

300 ml (10 fl.oz) whipping cream 

For the compote: 

30 ml (I fl.oz) raspberry vinegar 

I 5 g (½ oz) sugar 

45 g (½ 1 oz) strawberries 

2 tbsp chopped basil leaves 

To make the souffle: 

1. Set aside four small, neat strawberries for the garnish and roughly chop the rest. 
2. Heat the lemon juice with 30 g (1 oz) of sugar and add the strawberries. 
3. Gently soak the gelatine in cold water and add to the hot strawberries. Liquidise and keep warm. 
4. Whisk the egg whites and remaining caster sugar over a bowl of hot water until the mixture is hot to the touch (approximately 700e / 160°F). Remove from the heat and whisk with an electric whisk until cold. 
5. Beat the cream lightly and fold the meringue into the strawberries, followed by the cream. 
6. Line the outside of six souffle moulds with silicone paper and hold in place with string or an elastic band. 
7. Pour the mixture into the mould and refrigerate until set. Remove the paper and place half a fresh strawberry on the top of each. 

To make the compote: 

1. Heat the vinegar and add the sugar: Neatly dice the strawberries and add to the pan.
2. Remove from the heat and add the basil. 
3. Serve flooded around the souffle. 

This Fresh Strawberry Souffle with Strawberry and Basil Compote recipe is quite simple but really got it perks on the yummy and smooth touch of its compote cream covered stuff that this soufflés get there. And well, we began to think that his thought is true, regarding poetry and music stuff and its relation with strawberries and cream. How about you guys? Is it comparable to the poetry and music? We will be glad to hear your opinion about it. Simply leave some comments below and let us know what is in your mind. Be healthy as always and thank you so much to stay with us.