Cold Strawberry Souffle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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