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Strawberry Souffle

Holiday.Cook's picture
Ingredients
  Butter 1 Tablespoon
  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
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Strawberry
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
6

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