Pb And J: Crunchy Peanut Butter Souffle With Strawberry Sauce
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish
2
Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered
3
Refrigerate
4
Dilute the cornstarch in the cold milk
5
In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil
6
Beat together the egg yolks in a medium bowl
7
Add a small amount of the hot milk mixture to the beaten eggs
8
Then add the egg mixture back into the pan with the hot milk
9
Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially
10
Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool
11
Preheat the oven to 400 degrees
12
Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat
13
Add the strawberries, and simmer for fifteen minutes
14
Remove from the heat and allow to cool slightly
15
Puree the entire contents of the pot in the blender
16
Pour the sauce into a pitcher, and keep warm
17
When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry
18
In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up
19
Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light
20
Immediately pour into the souffle mold, and bake for ten minutes
21
The souffle should move only slightly when shaken gently
22
Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side