Cold Strawberry Souffle - cooking recipe

Ingredients

4 (1 7/8 g) envelopes unflavored gelatin
2 cups sugar, divided
3 cups pure'ed strawberries, divided (about 3 pints)
8 eggs, separated
1/4 cup fresh lemon juice
2 cups whipping cream
red food coloring
1/2 cup sliced almonds, toasted, for garnish
additional strawberry, for garnish
additional whipped cream, for garnish

Preparation

Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
Mix in beaten egg yolks.
Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
Stir in remaining strawberries and lemon juice.
Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
Fold cooled strawberry mixture into meringue.
Beat cream in a chilled bowl until stiff and fold into meringue mixture.
Fold in food coloring,as needed.
Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
Just before serving, run the edge of a sharp knife inside foil band and remove band.
Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.