Chilled Strawberry Soufflé
Serves 12. INGREDIENTS: 2 pkgs. (10-oz each) frozen strawberries in syrup, thawed 2 envelopes unflavored gelatin 1/2 cup sugar 4 large egg yolks 1 cup heavy cream 4 egg whites For garnish: 3 fresh, whole strawberries PREPARATION: Measure out a 26-inch piece of aluminum foil. Fold it in half lengthwise and attach it to a 1-quart soufflé dish to create a 3-inch collar above the rim of the dish. Drain the strawberries, reserving the syrup. Purée the drained berries in a food processor, then transfer them to a large metal bowl. In a saucepan, mix the gelatin and 1/4 cup of the sugar. Stir in the reserved syrup and the egg yolks. Let the gelatin soften 1 minute. Place the saucepan over med-low heat and cook, stirring to dissolve the gelatin for 8 minutes; do not boil. Pour into the purée. Beat the whites until soft peaks form. Gradually beat in the remaining 1/4 cup of sugar until stiff peaks form. In a clean bowl, with clean beaters, beat the cream until stiff. Cool the gelatin-purée mixture in an ice water bath, stirring frequently, until it has the consistency of sour cream, about 6 minutes. Remove the gelatin-purée mixture from the ice bath and fold in the egg whites and the cream. Pour into the prepared pan, smoothing the top. Refrigerate for at least 3 hours or overnight. To serve: Remove the collar. Place the 3 whole berries decoratively on the top of the soufflé and serve. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
