===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 04-26-11 (48 19)             Number: 378
From: CRITTER #104 @15490*3        Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Strawberry Soufle              Conf: (37) Home Cooki
---------------------------------------------------------------------------

This one's very easy, despite all the complicated steps, it is possible to use


frozen strawberried instead of fresh.  If its served in a glass bowl its 

possible to see all of the layers, its quite pretty.

1 envelope + 1 tsp unflavored gelatin
3/4 cup sugar
1/2 cup lowfat milk
3 eggs

Strwberry puree: 5 cups sliced strawberries whirled in food processor until 

coarsely mashed. Stir in 2 tbs
lemon juice and 1/2 tsp grated lemon peel.  Makes 2 cups

1 cup whipping cream

In small pan, stir together 1 envelope gelatin, 1/4 cup sugar. Stir in milk 

and egg yolks.

Cook over low heat, stir constantly, until gelatin is completely disolved (7 

minutes).  Cover and
rfrigerate until mixture mounds slightly when dropped from a spoon.

Prepare strawberry puree

Souffle mixture:  In a large bowl of electric mixer, beat egg whites until 

they hold soft peaks.  Gradually
add remaining 1/4 cup sugar and continue to beat until mix holds stiff peaks.  

Turn cooled egg yolk
mixture into another bowl and beat until smooth.   Add cream and beat until 

mixture holds soft peaks.
Fold cream mixture into egg white mixture along with remaining 3/4 c 

strawberry puree.

Spoon 1/3 of the soufle mixture into dish.  Spread evenly, top evenly ith 1/2 

strawberry sauce.  Layer,
cover and refrigerate 6 hours.


Critter