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INGREDIENTS:
2 pounds fresh strawberries,
rinsed and well-drained
2 tablespoons fresh lemon juice
1 1/4 cups white sugar
2 tablespoons water
3 teaspoons unflavored gelatin
1 1/2 cups heavy cream
DIRECTIONS:
Cut strawberry stems off.
Place strawberries into food
processor.
Add sugar.
Add lemon juice.
Puree strawberries.
Place sieve into large bowl.
Pour strawberry puree into sieve.
Press through sieve by pushing
strawberry puree down with
spoon. Discard pulp. Place bowl
into refrigerator to keep
strawberry puree cold as you
work with gelatin and whipped
cream.
Pour water into small saucepan.
Add gelatin.
Slowly heat over low heat,
stirring with wire whisk
constantly, until gelatin
dissolves. Do not allow to boil!
Take off the heat. Cool.
Whip heavy cream in medium
bowl until stiff peaks form. Keep
refrigerated until you use it in
recipe about 30 minutes later.
Add 1/2 cup strawberry puree
into gelatin mixture.
Mix well.
Pour gelatin mixture into bowl
with strawberry puree.
Mix well with wire whisk.
Place a lot of ice cubes into
large bowl.
Place bowl with strawberry
mixture on top of ice to chill. Mix
often with wire whisk. As an
alternative, you may put
strawberry mixture into
refrigerator for 30 minutes to
chill.
When strawberry mixture is
chilled, add whipped cream.
Gently fold whipped cream with
spoon or spatula. Do not mix or
beat! You may be tempted to
mix the mixture with spoon but
this may ruin the fluffiness. The
way to fold is to run spoon or
spatula from one side of bowl,
acriss the bottom and then up
the other side, flipping mixture at
the same time.
Cut parchment paper into 4
strips, each 4 by 12 inches.
Tape strips around the outer
side of half-cup size ramekins
(or glasses). The paper should
extend above the rims of
ramekins by approximately 2
inches.
Pour about 2/3 of a cup into
each ramekin, spreading mixture
evenly among ramekins. You
may as well use larger or smaller
ramekins - in this case simply
remember that the mixture
should rise about 1/2 inch above
the rim of ramekin. Place
ramekins on small baking sheet
with rims or into baking dish.
Freeze about 2 hours, or until
set.
Remove parchment collars.
Decorate with strawberry or
whipped cream, as desired.
Enjoy!
2 pounds fresh strawberries,
rinsed and well-drained
2 tablespoons fresh lemon juice
1 1/4 cups white sugar
2 tablespoons water
3 teaspoons unflavored gelatin
1 1/2 cups heavy cream
DIRECTIONS:
Cut strawberry stems off.
Place strawberries into food
processor.
Add sugar.
Add lemon juice.
Puree strawberries.
Place sieve into large bowl.
Pour strawberry puree into sieve.
Press through sieve by pushing
strawberry puree down with
spoon. Discard pulp. Place bowl
into refrigerator to keep
strawberry puree cold as you
work with gelatin and whipped
cream.
Pour water into small saucepan.
Add gelatin.
Slowly heat over low heat,
stirring with wire whisk
constantly, until gelatin
dissolves. Do not allow to boil!
Take off the heat. Cool.
Whip heavy cream in medium
bowl until stiff peaks form. Keep
refrigerated until you use it in
recipe about 30 minutes later.
Add 1/2 cup strawberry puree
into gelatin mixture.
Mix well.
Pour gelatin mixture into bowl
with strawberry puree.
Mix well with wire whisk.
Place a lot of ice cubes into
large bowl.
Place bowl with strawberry
mixture on top of ice to chill. Mix
often with wire whisk. As an
alternative, you may put
strawberry mixture into
refrigerator for 30 minutes to
chill.
When strawberry mixture is
chilled, add whipped cream.
Gently fold whipped cream with
spoon or spatula. Do not mix or
beat! You may be tempted to
mix the mixture with spoon but
this may ruin the fluffiness. The
way to fold is to run spoon or
spatula from one side of bowl,
acriss the bottom and then up
the other side, flipping mixture at
the same time.
Cut parchment paper into 4
strips, each 4 by 12 inches.
Tape strips around the outer
side of half-cup size ramekins
(or glasses). The paper should
extend above the rims of
ramekins by approximately 2
inches.
Pour about 2/3 of a cup into
each ramekin, spreading mixture
evenly among ramekins. You
may as well use larger or smaller
ramekins - in this case simply
remember that the mixture
should rise about 1/2 inch above
the rim of ramekin. Place
ramekins on small baking sheet
with rims or into baking dish.
Freeze about 2 hours, or until
set.
Remove parchment collars.
Decorate with strawberry or
whipped cream, as desired.
Enjoy!
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Heavenly!
Frozen Strawberry Souffles
Adapted from
The Martha Stewart
Living Cookbook: The
Original Classics
The Martha Stewart
Living Cookbook: The
Original Classics