STRAWBERRY SOUFFLÉ

Grocery Store
4-6 Servings

350g(12oz) strawberries, washed and hulled. 30ml(2tbsp) powdered gelatine. 60ml(4tbsp) caster sugar. 20ml(4tsp) lemon juice. 3 egg whites. Pinch of salt. 200ml(7floz) double or whipping cream.

Method

Reserve 6 strawberries for decoration. Purèe the remainder in a blender or by rubbing them through a nylon sieve. Put the gelatine and 15ml(1tbsp) sugar in a small saucepan, stir in about 1/3 of the purèe and stir over a very gentle heat until the gelatine has dissolved. Remove from the heat, stir in the remaining purèe and the lemon juice and pour into a bowl. Chill until the mixture mounds slightly when dropped from a spoon. Prepare a foil or paper collar for a 600ml(1pint) soufflè dish and place the dish on a baking sheet for easy handling. In a large bowl, whisk the egg whites and the salt together with a whisk or electric mixer until soft peaks form. Add the remaining caster sugar a little at a time, whisking well after each addition until the sugar has completely dissolved and stiff peaks form.

Beat the chilled strawberry mixture in a mixer or with a rotary whisk until fluffy. Whip the cream until stiff peaks form. Add the strawberry mixture and whipped cream to the stiffly whisked egg whites and fold them in carefully. Spoon the soufflè mixture into the prepared dish and smooth the top. Chill for about 4 hours until completely set.

Carefully peel off the collar from the soufflè dish. Decorate the top of the soufflè with the reserved strawberries.

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