Chilled Strawberry Souffle

Chilled Strawberry Souffle
Servings: 12 Prep 30 mins Chill 3 hrs or overnight Cook 8 mins


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

Make It

1. Fold 26-inch piece foil lengthwise in half. Attach to 1-quart souffle 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 degrees 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 souffle dish. Refrigerate 3 hours or overnight. Remove collar. Serve.