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.