Strawberry Souffle


  • 16 oz Strawberries
  • 1 oz Gelatin
  • 2 Lemons
  • 3 Egg Whites
  • 4 tbsp Water
  • 9 oz Sugar
  • 1/2 pt Heavy Cream


  • Prepare the soufflĂ© dish by tying a collar of double greaseproof paper (or foil) round the dish.
  • Wash and hull the strawberries. Reserve a few for decoration and sieve or liquidize the rest.
  • Soak the gelatin in the water.
  • Put half the pureed fruit in a pan and add 150g/6oz sugar the gelatin and strained lemon juice.
  • Stir gently until sugar and gelatin is dissolved. Remove from heat and add the remaining puree. Leave to cool.
  • Whisk the egg whites until stiff and add remaining sugar, whisk the cream until thick. Fold both of these into the strawberry mixture and blend well.
  • Pour into prepared soufflĂ© dish and refrigerate until firm. (Carefully remove and decorate) A great recipe for any soft fruit.