Wild Strawberry Soufflé

Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

To preserve the fresh taste of red fruits when I make their Soufflé, I use egg whites only. For the same reason, I use tin-lined metal charlotte molds, which allow the soufflés to cook as fast as possible.

For me the most memorable red fruit Soufflé is made with a puree of wild strawberries, but by all means, use cloudberries (Rubus chamaemorus), the greatest berries of them all, if you can find them.


  • 1 cup wild strawberry puree (berry purees)
  • 2 tablespoons butter, softened
  • cups sugar
  • 4 egg whites at room temperature


Preheat the oven to 400 degrees.

Butter four 4-inch charlotte molds. Using ½ cup of the sugar, coat the entire surface of each mold, discarding any sugar that does not adhere to the butter.

Whip the egg whites in a clean bowl to soft peaks. Gradually beat in the remaining sugar and continue to beat for about 5 minutes until the whites are glossy and stand in stiff peaks. Quickly but gently fold in the wild strawberry puree and spoon the mixture into the prepared Soufflé molds, filling each mold no more than three-quarters full. Make a ½-inch-deep moat around the inner edge of each charlotte with your finger.

Bake in the middle of the oven until risen 3 to 4 inches above the edge of the mold, and lightly browned, 15 to 20 minutes.


Instead of wild strawberries use raspberries, or a puree of pears soaked in Armagnac, and garnish with rose water mascarpone or chocolate custard. Or make passion fruit puree Soufflé and serve with white peach and jasmine ice, or use watermelon puree or fresh ginger and serve with a yellow peach sauce; or use fresh, young green coconut and serve with mangosteen and lychee sorbet.