Chilled Strawberry Souffle
1 sachet powdered gelatine
450 millilitre (¾ pint) whipping cream
50 gram (2 ounce) caster sugar
450 gram (1 pound) strawberries, washed and hulled
Black Peppercorns Mill
4 egg whites
- 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.
- 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.
- 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.
- 4 Carefully remove the greaseproof paper and decorate the souffle with the reserved strawberries and some spoonfuls of whipped cream.