CHILLED STRAWBERRY SOUFFLE RECIPE - (4.5/5)

Chilled Strawberry Souffle Recipe - (4.5/5) image

Provided by á-216

Number Of Ingredients 8

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Ingredients
2 tablespoons plus 2 teaspoons powdered egg whites (equal to 4 egg whites)
1/2 cup warm water
2 packages (10 ounces each) frozen strawberries in syrup, thawed
2 envelopes unflavored gelatin
1/2 cup sugar
4 large egg yolks
1 cup heavy cream

Steps:

1. Fold 26-inch piece foil lengthwise in half. Attach to 1-quart soufflé dish to create 3-inch collar above top of dish. 2. In bowl, mix powdered whites and water; let stand. 3. Drain strawberries, reserving syrup. In food processor, puree strawberries. Place puree in large metal bowl. 4. In saucepan, mix gelatin and 1/4 cup sugar. Stir in reserved syrup and yolks. Let gelatin soften, 1 minute. Over medium-low, cook, stirring, to dissolve gelatin, 8 minutes; do not boil (by 5 minutes, temperature should be 140°F and then remain there for next 3 minutes). Pour into puree. 5. On high speed, beat reconstituted whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. In clean small bowl, beat cream just until stiff. 6. Cool gelatin-puree mixture in ice water bath, stirring frequently, until like sour cream, 6 minutes. Remove from bath. Fold in whites and cream. Pour into soufflé dish. Refrigerate 3 hours or overnight. Remove collar. Serve.