Cold Strawberry Souffle

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny:

As dessert was served to the visiting pastor, the hostess
apologized for not having any cheese to go with the apple pie.
Hearing this, her little son slipped down from his chair and left
the room, then returned with a small piece of cheese, which
he shyly placed, on the pastor's plate.

"Why, thank you" said the pastor as he popped the cheese
in his mouth, "You must have found the last piece! Where did you find it?"

Flushing with pride, the little boy said, "Oh, it was in the mousetrap."

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                            TODAY'S RECIPE
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Whether you call this a cold "souffle" or a mousse, it is an
elegant finish to any meal.

Cold Strawberry Souffle

Note: This recipe calls for uncooked egg whites. If salmonella
contamination is a concern to you, 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.
Received on Sat Jul 31 21:31:42 2010