Cold Strawberry Souffle

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.

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 4 (1 7/8g) 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

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.