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Feature Recipes

Yield: 4 Servings

For the purée:
2 cups quartered strawberries
1/3 cup water
1/4 cup sugar
Juice of 1/2 lemon

For the soufflé:
4 eggs, separated
1/2 cup granulated sugar
1/3 cup water
3 gelatin leaves, soaked in water (or 1 1/2 tsp gelatin powder)
Juice of 1/2 lemon
2/3 cup whipping cream (35%)
1 1/2 cups strawberry purée
Whipped cream, for garnish
4 small strawberries, for garnish
Grated chocolate, for garnish
Icing sugar, for garnish

Combine the strawberries, water, sugar, and lemon juice in a non-reactive pan. Simmer gently for 2 to 3 minutes, stirring occasionally.
Remove from the heat and cool. Purée in a blender and pass through a fine sieve to yield approximately 1 1/2 cups of purée.

You'll need four 4oz ramekins. Tightly wrap a piece of parchment paper around each ramekin, so that it sticks up about 2 inches above the rim. Fasten with scotch tape.
Place the egg yolks and sugar in a bowl over a pan of hot water and whisk until the yolks are thick and creamy.
In a separate bowl, combine the water with the gelatin over a pan of hot water. Add the lemon juice, warming gently, and whisk until the gelatin dissolves. Cool.
In a third bowl, whisk the cream to soft peaks. Gently fold in the strawberry purée. Pour in the egg and sugar mixture and the gelatin, then fold gently until thoroughly mixed.
Whisk the egg whites until stiff. Add a third of the whites to the strawberry-cream mixture. Mix gently to lighten, then fold in the remaining egg whites.
Pour into the moulds to just below the top of the parchment paper. Refrigerate for 8 hours to set.
To serve, remove the parchment paper to reveal the soufflé. Garnish with a little whipped cream, the 4 small strawberries, grated chocolate, and icing sugar.