Cold Strawberry Souffle



INGREDIENTS:

2 tablespoons (2 envelopes) unflavored gelatin

1/2 cup cold water

2 pints fresh or frozen strawberries, hulled and pureed (you should have 2 cups)

2 tablespoons freshly squeezed lemon juice

1/2 cup Entner-Stuart Strawberry Premium Syrup

1 cup heavy (whipping) cream, very cold

2 tablespoons powdered sugar

4 egg whites (1/2 cup) at room temperature

pinch salt

1/4 cup granulated sugar

6 additional strawberries, washed, dried, hulled, and sliced

DIRECTIONS:

1. Prepare a 5- to 6-cup soufflé dish. Cut a piece of
aluminum foil long enough to wrap around the dish and
rise over the top of the dish by a few inches. Fold the
foil in half lengthwise, keeping the foil wrinkle-free.
Brush or spray tasteless oil on the top half of one
side. Wrap the foil around the dish, oiled-side in, and
fasten with string or straight pins. Set aside.

2. Place the beater(s) from your electric mixer and a
large mixing bowl in your freezer.

3. Sprinkle the gelatin over the water and allow the
gelatin to soften.

4. Place the strawberry puree, lemon juice, and syrup in
a small, stainless steel saucepan. Heat over a low flame,
stirring constantly with a whisk or wooden spoon, until
the mixture is tepid. Remove the pan from the heat.

5. Drain the gelatin and add it to the puree. Whisk. If
the gelatin does not dissolve completely, return the pot
to a low flame for a few seconds, or until it does
dissolve. Pour the mixture into a bowl and allow it to
cool completely.

6. Pour the cream into the chilled bowl. Add the powdered
sugar and, with the chilled beater(s), whip the cream
until it holds a soft shape. Do not over-whip, as this
cream will be mixer further. Reserve the cream in the
refrigerator.

7. With very clean beaters and in a clean mixing bowl,
whip the egg whites and the salt on low speed to loosen
the whites. Increase the speed and whip until the whites
hold a soft peak. Gradually add the granulated sugar;
when all has been added, increase the speed and whip the
whites until they are stiff, but not dry.

8. Gently fold the strawberry mixture into the whites. Do
not over-mix (it is all right if some white streaks remain).
Fold this mixture into the whipped cream. Just before all
the streaks have disappeared, fold in the sliced
strawberries.

9. Turn this mixture into the prepared soufflé dish and level
the top. Refrigerate for 5 to 6 hours.

10. To serve, remove the collar from the dish and scoop
portions into dessert dishes. Pass lightly whipped cream and
more strawberries on the side.



Cold Strawberry Souffle