|Granulated sugar||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||1 Cup (16 tbs), divided|
|Cold water||3⁄4 Cup (12 tbs)|
|Strawberries||3 Cup (48 tbs), hulled|
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
Butter bottom and sides of 1 1/4-quart souffle* dish; sprinkle with sugar.
Wrap a 4-inch band of aluminum foil, triple thickness, around the dish, overlapping 2 inches.
Lightly butter inside of band and sprinkle with sugar.
Fasten to souffle dish so that collar extends 2 inches above rim of dish.
In a medium saucepan, stir together gelatin and 3/4 cup of the sugar.
Stir in water; let stand 1 minute.
Cook, stirring constantly, over low heat until gelatin dissolves completely, 5 to 8 minutes.
Remove from heat.
Mash strawberries; stir into gelatin.
In a small bowl, beat egg yolks at high speed until thickened, about 5 minutes.
Blend a little of the strawberry mixture into yolks.
Add yolk mixture to strawberries; blend well.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon, 30 to 45 minutes.
Wash and dry beaters.
In a large bowl at high speed, beat egg whites and cream of tartar until foamy.
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites stand in soft peaks.
Beat in a few drops food coloring.
Fold chilled gelatin mixture and whipped cream gently into egg whites.
Pour into prepared dish.
Chill until firm.
Just before serving, carefully remove foil