Strawberry souffle

Strawberry souffle



To serve 4

– 400 g strawberries
– 4 eggs
– 30 g potato flour
– 80 g sugar
– icing sugar
– salt


Wash the strawberries thoroughly and let them drain for a moment. Take a couple and cut them into chunks, before pressing the rest through a sieve. Beat the egg white from all the eggs in a bowl until stiff and add a pinch of salt. While beating, add the potato flour and sugar gradually to the mixture. Use a spatula to mix the strawberry puree through and then carefully add the chunks of strawberry. Fill an oven dish with the mixture until three quarters full and place it in the preheated oven for half an hour at 210 °C until it is cooked through. Sprinkle the soufflé before serving with icing sugar.

Read more in Daphne’s Diary 02-2019.

Lots of love and have a nice day, see you soon! Daphne