|
STEP 1
Take a long rectangular piece of greaseproof paper and wrap it around the ouside and top of a 1.1 litre (2 pint) souffle dish. Secure it in place with sellotape. Dissolve the gelatine in 4 tbsp water, set over a pan of hot water, stirring until all the grains have disappeared.
STEP 2
In a separate bowl, whip the cream until soft peaks form and fold in the caster sugar. Crush all but 8 strawberries. Season the crushed strawberries with a little black pepper and then fold them into the cream.
STEP 3
Fold the dissolved gelatine into the cream mixture. Whisk the egg whites until they are craggy and add one spoonful to the cream mixture. Using a large metal spoon fold the remaining egg white into the cream mixture and then carefully pour into the prepared souffle dish. Chill for 4 hours or overnight.
STEP 4
Carefully remove the greaseproof paper and decorate the souffle with the reserved strawberries and some spoonfuls of whipped cream.
|
View Basket
