Strawberry Souffles With Cointreau Whipped Cream

Step 1

Preheat oven to 375°F and position the oven rack in the bottom third. Generously butter four 5-ounce ramekins, including the rims. Dust them with sugar, tapping out the excess.

Step 2

To a food processor fitted with a metal blade, add 6 ounces of the strawberries and 1 1/2 tablespoons of the sugar, and the cornstarch. Purée until smooth.

Step 3

Transfer the purée to a small saucepan, place on the stove over medium heat. Using a silicone spatula, constantly stir the mixture until it boils and thickens, about 3 minutes. Stir in the orange peel and transfer to a medium bowl. Set aside to cool completely.

Step 4

While the purée is cooling, slice the remaining berries and transfer to a small bowl. Add 1/2 tablespoon of the sugar and toss to blend. Set aside in the refrigerator until ready to use as the garnish.

Step 5

In a stand-mixer bowl, fitted with a wire whisk, add the egg whites and whip until soft peaks form. Gradually add the remaining sugar and beat until stiff but not dry. Fold the egg whites into the purée in 3 additions.

Step 6

Transfer the mix to prepared ramekins. Without opening the door during cooking, bake until the soufflés are puffed and golden in color, about 18 minutes.

TO PREPARE COINTREAU CREAM

Step 7

Place the cream, sugar, and vanilla in a medium mixing bowl and beat with an electric mixer on medium-high speed until the mixture visibly thickens and begins to hold a shape. Beat in the Cointreau and set aside in the refrigerator until ready to use.

Step 8

To serve: Transfer the baked soufflés to serving plates and top with Cointreau cream and sliced berries. Serve immediately.