strawberries and Cream souffle Recipe

How to make it

---

• In mall pan, stir together 1 envelop gelatin and 1/4 cup sugar. stir in milk and egg yolks; cook over low heat, stirring constantly, until gelatin is completely dissolved. cover and refrigerate until mixture mounds slightly when dropped from a spoon.
• Meanwhile make strawberry puree: in a blender or food processor place 5 cups of strawberries, lemon juice and lemon peel. blend.
• to make strawberry sauce, stir together remaining 1 tsp gelatin and 1/4 cup sugar in a small pan, stir in 1 1/4 cup of the strawberry puree. Bring to a boil, stirring. Let cool.
• to make souffle mixture, in a large bowl of an electric mixer, beat egg whites until they hold soft peaks. gradually add remaining 1/4 cup sugar and continue to beat until mixture hold stiff peaks. Tur cooled egg yolk mixture into another bowl and beat until smooth; add cream and beat until mixture hold soft peaks. fold cream mixture iinto egg white mixture along with remaining 3/4 cup strawberry puree.
• To assemble, fold a 26 inch length of foil inot quarters lengthwise. Wrap his collar around a 4 to 6 cups souffle dish or glass bowl, lettin it extend 2 inches above the dish rim; secure with string.
• spoon 1/3 of souffle mixture into dish and spread evenly, then top evenly with half the strawberry sauce. Layer on half the remaining souffle mixture, remaining straberry sauce, and remaining souffle mixture.
• Smooth top; cover and refrigerate until firm ( about 6 hours). remove collar before serving; garnish with quartered strawberries.