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 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
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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
