Cold Strawberry Souffle

1. 1

   Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.

2. 2

   Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.

3. 3

   Mix in beaten egg yolks.

4. 4

   Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.

5. 5

   Stir in remaining strawberries and lemon juice.

6. 6

   Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.

7. 7

   Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.

8. 8

   Fold cooled strawberry mixture into meringue.

9. 9

   Beat cream in a chilled bowl until stiff and fold into meringue mixture.

10. 10

    Fold in food coloring,as needed.

11. 11

    Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.

12. 12

    Just before serving, run the edge of a sharp knife inside foil band and remove band.

13. 13

    Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.

* Per serving · 4 servings · Values may vary.