– 2 cups heavy whipping cream – 1 1/4 cups strawberry puree from about 2 pints of berries – 2 envelopes powdered unflavored gelatin .25 oz. each – 2 drops liquid red food color – 6 egg whites from pasteurized eggs – 1/4 teaspoon fine grain salt – 1/2 cup granulated sugar – 4 fresh whole strawberries – 1/2 cup whipped cream for piping optional

– Prepare four 6 oz. ramekins with foil collars, or a 1-quart dish. (See notes for instructions.) – In the bowl of an electric mixer, whip the cream to stiff peaks. Cover and refrigerate. – In a saucepan, stir the gelatin with 3 tablespoons of the strawberry puree. Mixture will thicken and set. Place over medium heat and stir until gelatin melts and dissolves. Remove from the heat and stir in the remaining puree. Cool completely, about 15 minutes. In the bowl of an electric stand 

mixer, whip the gelatin and strawberry puree mixture on high speed until the mixture gains volume and lightens. Immediately fold the strawberry mixture into the whipped cream mixture. Do this gently to retain volume and lightness. – In a separate bowl, beat the egg whites and salt to soft peaks with an electric mixer. Gradually add in the sugar and beat to stiff peaks. Fold into the strawberry whipped cream mixture. Do this gently to retain the volume and lightness.

– Spoon or pipe the soufflé mixture into the prepared dishes and smooth the tops using an offset spatula. Freeze until firm, about 4 hours. Remove collars while the desserts are still frozen. Thaw them in the refrigerator, about 2 hours. Keep refrigerated until ready to serve. – Before serving, garnish with sliced fresh berries. Pipe stars of whipped cream around the top edge of the soufflés, if using.

How to make a foil collar: Cut a piece of 12-inch-wide foil to fit around a 1 quart soufflé dish or cut four pieces to fit around four 6 oz. ramekins and overlap about 2 inches. For one large soufflé, fold the foil in half lengthwise, for ramekins fold into thirds. Carefully wrap around the outside of the dish so that the collar stands about 3 inches above the rim. Secure with rubber bands or with short pieces of cellophane tape. For the optional piped whipped cream, beat 1/4 cup

of heavy cream with 1 teaspoon granulated sugar in a bowl with an electric hand mixer. Beat to stiff peaks. Place in a piping bag fitted with a small open star tip. Pipe whipped cream around the top edge(s) of the soufflé.