|Strawberries||1 Pint, hulled crushed|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
1)Take a waxed paper and cut a strip of about 4-inches deep and long enough to extend around sides of 1 1/2 quart souffle dish and fasten with string.
2)Lightly brush inside surface of collar with oil.
3)Take a sieve and force crushed strawberries to make about 13/4 cups puree).
4)Add 1/2 cup of the sugar and mix.
5)Remove 1/4 cup sweetened puree and sprinkle gelatin over top to soften.
6)On top of double boiler, mix egg yolks with1/2 cup of the sugar.
7)Cook on boiling water until thickened.
8)Add the gelatin mixture and stir until dissolved.
9)Cool and blend in remaining strawberry puree.
10)In a bowl, beat egg whites and salt until soft peaks form.
11)Slowly add remaining 1/4 cup sugar and continue beating until stiff peaks form.
12)Add whipped cream and then strawberry mixture.
13)Put the mixture into prepared souffle dish and chill until firm.
14)Remove collar and serve with Brandied Strawberry Sauce.