Strawberry Souffle
By: Anonymous
Published: Saturday, February 13, 2010 - 10:05pm

Ingredients




2 pounds Fresh strawberries or ½
Lb frozen
4 tablespoons Cold water
9 ounces Castor sugar(superfine)
3 Egg-whites
1 ounce Gelatine
2 Juice of lemons
pint Cream

Preparation

1 Reserve a few strawberries for decoration. Sieve remainder and make about 1 1/2 pints of puree. Measure the cold water in gelatine and set aside to soak 5 min. Measure half of puree into saucepan. Add 6 oz.sugar,soaked gelatine and strained lemon juice. Stir over gentle heat untill the sugar and gelatine have dissolved, but DO NOT ALLOW TO BOIL. Take off heat, add remaining puree and set aside till cold and begining to thicken.