Soufflé Glace aux Fraises

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Le Gamin,
London EC4

Chef Alban Reynaud


  • 9 oz. (250 g.) strawberry purée
  • 5 egg whites
  • 9 fl. oz. (250 ml.) fresh cream, whipped
  • 9 oz. (250 g.) castor sugar
  • 3 fl.oz. (75 ml.) water
  • 18 fl.oz. (500 ml.) coulis of strawberries (passed through a sieve and sprinkled with sugar)


Bring the castor sugar and water to the boil. Stop cooking as soon as the temperature reaches 116° centigrade.

Whisk the egg whites until firm and fold in quickly to the syrup. Leave to cool and then add the strawberry purée and whipped cream.

Pour the mixture into individual moulds and pop into the freezer for 2 hours. Take out of moulds and pour coulis around.