Home

Strawberry Auflauf

A delicious souffle originally from Austro-Hungary, this recipe can also be prepared with other soft berries such as raspberries, loganberries, boy-senberries, or blueberries.

ingredients

serves 8
1 pound very ripe strawberries
6 eggs, separated
1 1/4 cups sugar, plus extra for coating dish
4 tablespoons graham cracker crumbs

method

1. Preheat the oven to 325°F.

2. Rinse a 2 -quart souffle dish with water, then sprinkle with sugar.

3. Puree the strawberries in a blender or food processor.

4. Beat the egg yolks with the sugar until the mixture is pale yellow.

5. Combine the egg-yolk mixture with the pureed strawberries.

6. Beat the egg whites until they form stiff peaks, then fold them into the strawberry mixture along with the graham cracker crumbs.

7. Pour the mixture into the prepared dish and place in a larger pan filled with hot water.

8. Bake for 30 minutes, or until souffle is well risen.

9. It will have a thin cooked crust but be fairly liquid in the center while hot, stiffening up as it cools.

10. Let souffle cool, then unmold. Serve hot or cold.

VARIATION
For Passover, substitute coarse matzo meal or cooked matzo farfel for the graham cracker crumbs.

What did you think?

5 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved