Strawberry Souffle With Raspberry Sauce
|Fresh strawberries||3 Cup (48 tbs)|
|Cold water||1 Cup (16 tbs)|
|Unflavored gelatin||3 Ounce (3 Envelopes, 1 Ounce Each)|
|Eggs||10 , separated|
|Honey||2⁄3 Cup (10.67 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Raspberry sauce||1 Cup (16 tbs)|
Prepare a 2-quart souffle dish with a collar.
Puree strawberries in a food processor.
Pour water into a small bowl, and sprinkle gelatin on top.
Set aside for a few minutes to soften.
Beat egg yolks and honey in top of a double boiler set over hot (not boiling) water for 5 minutes.
Remove from heat.
In a small saucepan, heat gelatin over low heat until dissolved.
Whisk a little of the beaten egg yolk into gelatin.
Return to egg yolk mixture, whisking constantly.
Stir in strawberry puree, and then pour into a large, chilled bowl.
Set aside to cool slightly.
In another large bowl, beat cream until soft peaks form.
Fold into cooled strawberry mixture.
In a medium-size bowl, beat egg whites until foamy.
Add cream of tartar, and continue beating until stiff.
Fold into strawberry whipped cream mixture.
Turn into prepared souffle dish, and chill for about 4 hours.
Serving size: Complete recipe
Calories 3977 Calories from Fat 2022
% Daily Value*
Total Fat 229 g352.3%
Saturated Fat 126.2 g630.9%
Trans Fat 0 g
Cholesterol 2772.4 mg924.1%
Sodium 1241.9 mg51.7%
Total Carbohydrates 352 g117.3%
Dietary Fiber 10.9 g43.7%
Sugars 316.3 g
Protein 150 g299.4%
Vitamin A 191.1% Vitamin C 522.2%
Calcium 72.7% Iron 73.8%
*Based on a 2000 Calorie diet