Cold Strawberry Souffle - cooking recipe

Ingredients

1 tbsp unflavored gelatin
1 1/4 cups heavy cream, chilled
1/4 cup sugar
2 None egg whites
9 oz strawberries, washed, hulled and pureed
None None Additional strawberries, to serve

Preparation

Whisk gelatin into 1/4 cup boiling water until dissolved. Cool to room temperature.
Beat cream with 1 tbsp of the sugar in large bowl with electric mixer until soft peaks form. Beat in gelatin mixture.
Beat egg whites in a clean bowl until soft peaks form. Gradually add remaining 3 tbsp sugar, beating until thick and glossy. Fold into cream mixture with strawberry puree.
Spoon into four 1/2-cup souffle dishes. Refrigerate for 3 hours or overnight. Serve with sliced strawberries.