• 16servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4.00 pint(s) fresh strawberries , rinsed and hulled

  2. 4.00 tablespoon(s) fresh lemon juice

  3. 3.00 cup(s) sugar

  4. 2 tablespoon(s) sugar

  5. 5 1/2 tablespoon(s) unflavored gelatin

  6. 3.00 cup(s) heavy cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 1/2 cup of the strawberry puree; return mixture to bowl with remaining strawberry puree.

  3. Set bowl in ice bath until mixture is chilled and slightly thickened, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.

  4. 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.

  5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream.

  6. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes , apple pie recipes , and chocolate cake recipes .


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