Subject: Cold Strawberry Souffle
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 22 2000 - 05:29:24 EST
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F O O D F U N N Y
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Here's a true multinational food funny from "The Goddess Janet"
Blanchard of Salem, Oregon:
In the 1970s an old army friend of my father's who was from the
Belgian Congo came to the USA to address the United Nations.
Afterward, he and his daughter set out to see the states, and called
when they came through southern Oregon. We met them at a modest local
restaurant for a late lunch. After introductions and a brief chat we
got down to the business of ordering our meals. My newfound foreign
friend was having a difficult time finding what she wanted on the
menu, insisting she was looking for something the Americans call
"wabeet." Since that rang no bell, and I had studied French for a
couple of years, I inquired what that food was called in her native
tongue. Her reply was "lapin," which I instantly recognized as
"rabbit." She had recently been watching American TV, and saw Elmer
Fudd chasing Bugs Bunny, calling him a "wascally wabbit." Add to that
the charming French accent, and it became "wabeet." There was no
rabbit by any name on the menu, and I cannot recall what we did eat,
but it was seasoned with laughter.
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T O D A Y ' S R E C I P E
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Whether you call this a cold "souffle" or a mousse, it is an elegant
finish to an eclectic menu.
Cold Strawberry Souffle
Note: This recipe calls for uncooked egg whites. If salmonella
contamination is a concern in your area, please do not use this
recipe.
2 pints (1 L) fresh strawberries, hulled and pureed in an
electric food processor or blender, plus additional for garnish
1 cup (250 ml) sugar
1 envelope (1 Tbs, 15 ml) unflavored gelatin
1/4 cup (60 ml) lemon juice
2 egg whites, beaten until foamy
1 cup (250 ml) whipping cream, whipped
Combine the strawberry puree and sugar in a bowl. Dissolve the
gelatin in the lemon juice and add to the strawberry mixture. Fold in
the beaten egg whites and chill in the freezer until almost frozen, 45
to 60 minutes. Transfer to an electric food processor or blender and
process until light pink in color. Fold in the whipped cream and
transfer to a serving bowl or individual serving dishes. Refrigerate
until firm, about 2 hours. Garnish with additional fresh
strawberries. Serves 6 to 8.
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