Strawberry Soufflé

Strawberry Soufflé
By: Jo-Anne Clark Brown

2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream

Prepare a 4-cup soufflé dish.

In a blender puree the strawberries on high speed for 30 seconds.

In a small bowl soak the gelatin in cold water until softened.

In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.

In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.

In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.

Decorate individual servings with a whole strawberry.

Serves 6.