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A refreshing, cold summertime dessert that makes good use of fresh strawberries. Originally from "Southern Sideboards", a Junior League of Jackson,Mississippi cookbook.Prep time does not include chilling time.
- 4 (1 7/8 g) envelopes unflavored gelatin
- 2 cups sugar, divided
- 3 cups pure'ed strawberries, divided (about 3 pints)
- 8 eggs, separated
- 1⁄4 cup fresh lemon juice
- 2 cups whipping cream
- red food coloring
- 1⁄2 cup sliced almonds, toasted, for garnish
- additional strawberry, for garnish
- additional whipped cream, for garnish
- Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
- Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
- Mix in beaten egg yolks.
- Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
- Stir in remaining strawberries and lemon juice.
- Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
- Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
- Fold cooled strawberry mixture into meringue.
- Beat cream in a chilled bowl until stiff and fold into meringue mixture.
- Fold in food coloring,as needed.
- Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
- Just before serving, run the edge of a sharp knife inside foil band and remove band.
- Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.