Growing up, every summer when the strawberries came ripe, my family would look forward to our mum making for us our favourite summer dessert – Strawberry Soufflé. I don’t really know why it is called a soufflé since it is nothing like your traditional variety, you don’t even bake it (apart from the crumbs). All I know is that it is yummy, goes a treat and that I want to share the recipe with you.

So let’s get cooking!

We start off by making the crumb base. For this you will need 1 cup of flour, 1/4 cup of brown sugar and 100g of melted butter. Mix the flour and brown sugar together in a shallow baking dish. Then stir in the butter until the mixture looks nice and crumbly. Once you have it at this stage you’ll need to bake it either in the conventional oven at 180°C (350°F) for 20mins or in the microwave oven on high for 2-4mins – depending on the strength of your microwave. Stir the crumble occasionally so it doesn’t all stick together and loose it’s crumbliness. After the baking is done let it cool. (My microwave is 1100 watts so I cook for 1 minute, stir, then cook for 1 more minute and then let it cool).

While the crumbs are cooking and cooling you can make the filling.

For this you will need 1 cup of sugar, 2 cups of strawberries chopped up, 2 egg whites and 2 Tbsps. of lemon juice. Put all these ingredients into a large bowl and beat them together for about 10-15 minutes or until just before the bowl overflows. I use a Kenwood cake mixer with a whisk attachment for this, but an electric hand beater will do the job just as well. The main thing is that you have a large bowl. Now it’s time to put it in the containers for freezing.

Spread half of the crumbs over the bottom of your freezer proof container.  I use two 2L ice cream containers just because that’s what I have – but any freezer proof container you have, that is of a reasonable size, is fine. Once you have the bottom layer of crumbs in place spoon in the filling then sprinkle the remaining half of the crumbs over the top. Put it in the freezer to set. It will never get as a hard as ice cream but it will firm up enough that you can cut into it and it will keep its shape. My favourite way to serve it is with vanilla ice cream and some fresh strawberries on the side.

Give it a try and let us know what you think in the comments below or on Facebook. We hope you love this as much as we do.

© 2016 As You Wish Events Ltd.  Want to use this article in your E-newsletter, blog, or website? You can as long as you include this complete statement: Auckland, New Zealand – Event Planner & Designer Nadine Crozier publishes the ‘As You Wish Events’ blog filled with secrets, tips and how-tos for planning your fabulous event. Get your exclusive inspiration, tips and tricks at http://www.asyouwish.co.nz.  As You Wish Events is an event planning and design company based in Auckland, serving the Auckland region and certain areas of Northland.