Soufflé Glace aux Fraises from The Great Ice Cream Book by Jon Croft
Bring the castor sugar and water to the boil. Stop cooking as soon as the temperature reaches 116° centigrade. Whisk the egg whites until firm and fold in quickly to the syrup. Leave to cool and...
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Cooking tools:
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- Ramekin
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- Serving platter
Ingredients
- 18 fl.oz. (500 ml.) coulis of strawberries (passed through a sieve and sprinkled with sugar)
- 9 oz. (250 g.) castor sugar
- 3 fl.oz. (75 ml.) water
- 5 egg whites
- 9 fl. oz. (250 ml.) fresh cream, whipped
- 9 oz. (250 g.) strawberry purée
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