Strawberry Souffle - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen strawberries, thawed
1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
dash of salt
1 Tbsp. freshly squeezed lemon juice
1 tsp. rum extract
1/2 c. sugar
1/2 c. heavy cream

Preparation

Use equal parts V-8 juice and undiluted canned beef bouillon. Add celery salt, Worcestershire sauce and Tabasco sauce to taste. Heat thoroughly and serve as appetizer.