Strawberry Lava Soufflé Recipe

Prepare pistachios

Toast the shelled pistachios in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Let cool, then finely grind 3 tablespoons (reserve 1 teaspoon for garnish).

Make ice cream base: in a mixing bowl, whisk the 14 oz sweetened condensed milk with the pistachio paste (or extract), ground pistachios, pinch of salt, and optional green food coloring until smooth and evenly colored.

Whip cream: using a hand or stand mixer with whisk attachment, whip 2 cups very cold heavy cream to soft-medium peaks (do not overbeat).

Fold: gently fold about one-third of the whipped cream into the condensed milk mixture to lighten, then fold in the remaining cream until uniform but still airy.

Chill: transfer mixture to a loaf pan or airtight container, press plastic film on the surface to prevent ice crystals, and freeze at least 6 hours or overnight until firm. (Can be started earlier in the day or ahead by 1–3 days.)

Chill bowl and whisk briefly for best whipping. Pour 1 cup heavy cream, add 2 tsp powdered sugar and 1–2 tsp vanilla if using. Whip to soft peaks.

Fold in 2 tablespoons amaretto liqueur gently until incorporated. Taste and adjust sweetness or liquor amount. Keep chilled until serving; re-whip briefly if it softens.

Prepare ramekins

Preheat oven to 375°F (190°C). Generously butter four 8-oz (or six 6-oz) ramekins with the melted butter. Sprinkle 1 teaspoon sugar inside each ramekin, tilt and rotate to coat sides and bases evenly; discard excess sugar. Place ramekins on a baking sheet.

Make strawberry purée

Place 2 cups hulled and chopped strawberries and 1 tablespoon granulated sugar in a blender or food processor and purée until smooth. If desired, press through a fine-mesh sieve for a very smooth texture. Measure out about 1 1/4 cups purée for the soufflé base and reserve any extra for garnish.

Cook down purée and thicken

In a small saucepan over medium-low heat, warm the strawberry purée for 2–3 minutes. If you included 1 tsp flour for structure, whisk it into a tablespoon of purée first to make a slurry then return to saucepan and cook 1–2 minutes until slightly thickened. Remove from heat and let cool until just warm.

Make yolk base

In a heatproof bowl, whisk together 4 egg yolks and the vanilla extract until smooth. Temper: slowly add about 2 tablespoons of the warm strawberry purée to the yolks while whisking to gently raise their temperature. Then gradually whisk the tempered yolks back into the remaining warm purée. Return the mixture to very low heat and stir constantly for 1–2 minutes until slightly thickened (do not scramble). Remove and cool to room temperature.

Beat egg whites

In a clean, dry mixing bowl, combine 5 egg whites with a pinch of salt and 1 teaspoon cream of tartar. Using a mixer, beat on medium speed until foamy. Gradually add 6 teaspoons granulated sugar, a little at a time, increasing speed to high and beat to glossy stiff peaks.

Fold meringue into base

Fold one-third of the meringue into the cooled strawberry-yolk base vigorously to lighten it. Gently fold in remaining meringue in two additions with a spatula using an under-and-over motion to preserve air. Work quickly but gently to keep volume.

Fill and create crown

Spoon the soufflé mixture into the prepared ramekins up to about 1/8–1/4 inch below the rim, smoothing the tops. Run a thumb around the inside circumference of each ramekin (this helps the soufflé to rise evenly and create a neat crown).

Bake

Place the baking sheet with ramekins in the preheated oven. Bake at 375°F (190°C) for 12–16 minutes (depending on ramekin size) until the edges are set and tops are puffed and lightly golden. Do not open the oven during baking.

Serve immediately

Remove soufflés from oven and serve at once. Each soufflé should be served hot with a spoonful (about 2 tablespoons) of chilled Amaretto Liquor Cream on the side or lightly drizzled, and a generous scoop (about 1/2 cup) of pistachio ice cream. Garnish with toasted chopped pistachios, fresh strawberry slices, and a light dusting of powdered sugar.