Strawberry Souffle
INGREDIENTS
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Ingredients for one 8-cup souffle, serving at 6-8 people
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Unsalted butter, for greasing the souffle dish and collar
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Granulated sugar, for dusting the dish
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2 – 2 1/2 cups strawberry puree (obtained from one quart fresh, or 2 pounds of frozen strawberries*)
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The whites of 5 large, local eggs, at room temperature
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1/4 teaspoon cream of tartar
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1 big pinch of salt
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1 heaping Tablespoon corn starch
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1 1/2 cups super-fine sugar [granulated sugar will be too gritty - use superfine]
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*Frozen strawberries are conveniently available in one-pound bags at most supermarkets. Let them thaw overnight in the fridge.
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Special equipment – an 8-cup Charlotte mold, OR a found, fairly straight-sided, oven-proof baking dish that will hold 8 cups; a length of wax paper or aluminum foil, folded in half and butter or sprayed with non-stick spray (for the souffle-collar)
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Set the oven rack to the lower-third position; preheat oven to 425 degrees.
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