Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
  2. Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
  3. Mix in beaten egg yolks.
  4. Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
  5. Stir in remaining strawberries and lemon juice.
  6. 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.
  7. Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
  8. Fold cooled strawberry mixture into meringue.
  9. Beat cream in a chilled bowl until stiff and fold into meringue mixture.
  10. Fold in food coloring,as needed.
  11. Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
  12. Just before serving, run the edge of a sharp knife inside foil band and remove band.
  13. Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a