Photography: Con Poulos / Styling: Steve Pearce
These strawberry cranberry frozen souffles are an impressive way to serve ice-cream. Flavoured with strawberries, cranberries and Cointreau, they’re a sophisticated dessert to serve at your next dinner party. Their rosy colour and cool, creamy finish make them an impressive dessert for Christmas or any moment that calls for something special. Simple to prepare yet beautifully elegant, strawberry cranberry frozen souffles delight guests with their flavour and presentation.
For more frozen desserts, try chocolate hazelnut ice-cream pandoro or cassata ice-cream sandwiches. For something simple, try these citrus cups containing mixed sorbet.
Ingredients
Method
Make paper collars for 4 x 1¼ cup (310ml) ramekins by folding 30cm lengths of non-stick baking paper in half. Wrap around the outside of the ramekins to form a 2.5cm high collar, stapling to secure. Place in freezer.
Place strawberries, cranberries and sugar in a small saucepan over low heat. Cook for 4–6 minutes, or until strawberries and cranberries are soft.
Place in a small food processor with Cointreau and process until smooth. Set aside to cool.
Place egg whites in the bowl of an electric mixer and whisk until soft peaks form. Add icing sugar and whisk until stiff peaks form.
In a separate bowl, whisk cream until thickened. Fold the strawberry and cranberry mixture through the cream. In 3 batches, fold egg whites through the cream.
Spoon into prepared ramekins, filling them to the top of the paper and smoothing with a pallet knife. Place in freezer for 6 hours, or overnight. Dust with icing sugar, to serve.
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