Vanilla Souffle with Strawberry Coulis

I had a huge carton of juicy, luscious strawberries at home which refused to empty!!!

I made milk shakes, strawberry with cream and even an cake but....nope they refused to exhaust themselves.... And since they have a very limited shelf life I had to do something, I hate to waste them.

My kiddo was fed up just watching those strawberries so I decided to pair them up with something he just couldnt resist.....Nothing like a Vanilla Souffle to pep up my kiddo!!!

And since vanilla is so versatile it goes with a lot of other flavors. Here instead of making just one king sized portion I made small individual cups so that they could be topped with a variety of toppings. I also pairs it with chocolate and it tastes just wonderful. 

So with this versatile souffle you can just let go and experiment!!!


Ingredients:

2 cups          Milk
3                  Eggs
1 tsp            Vanilla Essence
1 tsp            Gelatine
1/2 cup         Cream
1 cup            Sugar

For the coulis

1/2 cup        Strawberry Crush
5 / 6            Fresh Strawberries

Method:

Separate the egg whites and the egg yolks. Add the gelatine to a little warm water and keep aside to bloom.

Heat the milk in a saucepan, when warm add the sugar and the egg yolks and whisk till the egg yolks are mixed fully and the custard starts to thicken. Turn off the flame when about to boil. Remove and keep aside. Add the vanilla essence and the gelatine and let it cool.

Beat the egg whites till stiff.

Whip the cream.

When the custard is totally cool, add the cream and mix. Next add the egg whites and fold gently.

Here You can either set the souffle in one big jelly mold or pour it in small individual plastic cups as I did. 

For the strawberry coulis, chop the strawberry finely. Mix the pieces with the strawberry crush.

For serving, Demold the souffle and pour the coulis around it. Garnish with fresh strawberry.

Since Vanilla goes well with a variety of flavors you can experiment with different topping. I drizzled some chocolate sauce on the souffle and garnished it with chocolate vermicelli.