Cold Strawberry Soufflé
- 2 punnets fresh strawberries, pureed
- 1 c. sugar
- 1 envelope unflavored gelatin
- 1/4 c. lemon juice
- 2 egg whites, beaten until foamy
- 1 c. whipping cream, whipped
Combine the strawberry puree and sugar in a bowl. Dissolve the gelatin in the lemon juice and add to the strawberry mixture. Fold in the beaten egg whites and chill in the freezer until almost frozen, 45 – 60 minutes. Transfer to an electric food processor or blender and process until light pink in color. Fold in the whipped cream and transfer to a serving bowl or individual serving dishes. Refrigerate until firm, about 2 hours. Garnish with additional fresh strawberries. Serves 6 – 8.