Frozen Strawberry Souffle

By swatts1129

Ingredients

• 1-1/2 quarts ripe strawberries, hulled + 4 strawberries for garnish
• 2 pasteurized egg whites
• 1/2 cup sugar
• 3 tablespoons water
• 1 cup heavy cream, whipped
• Optional: Grand Marnier or kirsch, for the sauce

Preparation

Step 1

1) Set aside berries used for garnish. Place remainder of berries in bowl of a food processor. Process until pureed. Transfer to a storage bowl, cover, and refrigerate until well chilled.
2) When berries are chilled, place egg whites in a mixing bowl and beat with a hand-held electric mixer until they form soft peaks that droop when tested. Sprinkle in 2 tablespoons of sugar and continue beating until egg whites form stiff, shiny peaks. Set aside.
3) Place remaining 6 tablespoons of sugar and 3 tablespoons of water in a small saucepan. Cook over medium heat, stirring until sugar dissolves, and then continue cooking just until mixture starts to bubble and begins to thicken.
4) While continuing to beat egg whites, slowly pour hot syrup into egg whites. Continue beating until whites have cooled.
5) Using a rubber spatula, gently fold 1-1/2 to 2 cups of the strawberry puree into egg whites; reserve rest of puree in refrigerator for a sauce. Then, fold whipped cream into egg white mixture until thoroughly incorporated. Taste mixture and, if necessary, sprinkle in a little more sugar to taste.
6) Pour mixture into a 5- or 6-cup souffle dish. Cover with plastic wrap and freeze overnight.
7) Before serving, transfer frozen souffle to refrigerator to soften slightly. Meanwhile, pour remaining strawberry puree through a fine-meshed sieve into another bowl. Add a little sugar and a splash of Grand Marnier or kirsch to taste.
8) Scoop souffle into individual serving dishes. Spoon sauce around each serving and garnish with a whole berry. Serve immediately. Yield: 4 to 6 servings.