A refreshing and light summer dessert to impress your friends and family with. Crushed strawberries are delicately flavoured with a hint of Black Pepper and combined with cream, sugar and egg whites for this no-cook, chilled souffle.
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.
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.
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.
Carefully remove the greaseproof paper and decorate the souffle with the reserved strawberries and some spoonfuls of whipped cream.