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Strawberry Souffle

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  Strawberries 2 Pint, washed and hulled
  Unflavored gelatin 1⁄2 Ounce (Two 1/4 Ounce Envelope)
  Water 1⁄4 Cup (4 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Egg yolks 4 , well beaten
  Salt 1⁄8 Teaspoon
  Lemon juice 1 Tablespoon
  Egg whites 4 (At Room Temperature)
  Sugar 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), chilled and whipped
  Red food coloring 3 Drop

Puree strawberries in an electric blender or press through a sieve or food mill.
In a heat-resistant, non-metallic, 1 quart measuring cup, combine 1 cup of strawberry puree, gelatin, water, the 1/2 cup sugar, egg yolks and salt.
Stir to combine.
Heat, uncovered, on roast for 4 minutes or until mixture just begins to boil.
Stir frequently.
Cool mixture slightly.
Add remaining strawberries and lemon juice.
Chill mixture until it is consistency of unbeaten egg whites.
While mixture is chilling, beat egg whites in a large bowl until stiff peaks form.
Add the 1/2 cup sugar, 1 tablespoon at a time, beating constantly until egg whites are stiff and glossy.
Fold whipped cream and chilled berry mixture into egg whites.
Add food coloring until desired color is reached.
Pour mixture in a 2-quart mold.
Chill at least 3 to 4 hours to set.
Garnish with whipped cream and strawberry, if desired.

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