STRAWBERRY SOUFFLE

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STRAWBERRY SOUFFLE from Sweet Success Cookbook.

2 lbs (2 heaping pints or about 7 cups) strawberries
1 envelope (1 Tbl) unflavored gelatin
4 Tbl water
1 1/4 cups sugar
Juice of two lemons, strained
3 egg whites
1 1/4 cups heavy cream

Tie a collar of foil or a double layer of waxed paper around a 1-qt souffle dish.
Wash and hull berries.
Reserve a few berries for decoration and press the others through a sieve or liquify in a blender.
Soak the gelatin in the water.
Put half of the fruit puree in a pan, add 3/4 cup of the sugar, the gelatin and the lemon juice.
Stir gently over low heat until sugar and gelatin dissolve.
Remove from heat and add other half of the puree.
Let cool.
Beat egg whites until stiff, adding remaining sugar.
Whip the cream until thick.
Fold both egg whites and whipped cream into strawberry mixture and blend well.
Pour into prepared souffle dish and refrigerate until firm.
Carefully remove collar and decorate before serving.

Any soft fruit that is available can be used instead of strawberries.
Preparation and cooking time: 45 minutes.

Thanks for visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com
My Personal Website: www.cynthiamargaret.com
Eat Until You're Full - Fullbar.com

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