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1
Cut a sheet of waxed paper long enough to wrap around a 5-cup souffle dish with a generous overlap.
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2
Cut same-size sheet of aluminum foil.
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3
Place waxed paper on foil and fold lengthwise in half, enclosing waxed paper.
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4
Wrap around souffle dish to make collar and secure with tape.
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5
Puree strawberries, in batches if necessary, in food processor or blender.
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6
Measure 2-1/2 cups puree and set aside.
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7
Falvor remaining puree with 2 T. liqueur; taste and add granulated sugar if berries are too tart.
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8
Transfer to sauceboat and refrigerate covered.
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9
Sprinkle gelatin over the water in small saucepan; let stand about 5 minutes to soften gelatin.
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10
Heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.
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11
Transfer to large metal mixing bowl.
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12
Fill larger bowl halfway with cold water and ice cubes.
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13
Add 2-1/2 cups strawberry puree and the remaining 6 T. liqueur to gelatin and whisk until blended.
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14
Place bowl in ice water and cool gelatin mixture, whisking frequently, until syrupy but not set.
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15
Meanwhile, beat cream in mixer bowl until very thick.
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16
Add confectioners' sugar and continue to beat until light and fluffy but not stiff.
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17
Set aside 15 perfect raspberries for garnish.
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18
Add about 1/4 of the whipped cream to gelatin mixture and fold with spatula just until blended.
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19
Add remaining cream and blend partially with several strokes of spatula.
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20
Scatter raspberries over top and fold just until combined.
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21
Gently pour into prepared souffle dish and smooth top with spatula.
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22
Refrigerate until set, at least 2 hours.
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23
When ready to serve, remove collar from souffle.
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24
Arrange reserved raspberries in groups of 3 around edge and add mint sprig to each group.
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25
Serve with berry sauce.
