Frozen Strawberry Souffles2013-02-06
Easier to make than traditional souffles, frozen souffles can be prepared ahead, leaving more time at the table with your sweetheart.
- 4 pint(s) fresh strawberries, rinsed and hulled
- 4 tablespoon(s) fresh lemon juice
- 3 cup(s) sugar
- 2 tablespoon(s) sugar
- 5 1/2 tablespoon(s) unflavored gelatin
- 3 cup(s) heavy cream
- Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.
- Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1/2 cup of the strawberry puree; return mixture to bowl with remaining strawberry puree.
- Set bowl in ice bath until mixture is chilled and slightly thickened, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.
- Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.
- Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream.