Frozen Strawberry Souffles (print recipe)
4 pints fresh strawberries, rinsed and hulled
4 tablespoons fresh lemon juice
3 cups plus 2 tablespoons sugar
5 1/2 teaspoons unflavored gelatin
3 cups heavy cream
Puree strawberries, lemon juice, and 3 cups sugar in a food
processor. Press through a fine sieve into a bowl, discarding pulp. You
should have 6 cups puree.
Prepare an ice bath; set aside. In a medium heatproof bowl
set over a pan of simmering water, dissolve gelatin in 3 tablespoons
cold water. Add 1 1/2 cups of the strawberry puree; return mixture to
bowl with remaining strawberry puree.
Set bowl in ice bath until mixture is chilled and slightly
thick, about 20 minutes, stirring frequently. In a separate bowl, whip 2
cups cream to stiff peaks, and fold into strawberry mixture.
Cut parchment paper into 16 strips, each 2 3/4 by 10 inches.
Tape each strip around a 3-ounce ramekin so it extends above the rim by
about 2 inches. Place ramekins on a rimmed baking sheet; fill each with
about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.
- Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream and strawberry slices.