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Frozen Fresh Strawberry Souffle
From Dorothy McNett's recipes at www.dorothymcnett.com. You can serve this refrigerated instead of frozen, if desired.
2 cups fresh strawberries, cut into small slices
1/8 teaspoon fine sea salt
1 cup crystalline brown sugar (raw sugar)
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/4 cup hot water (boiling)
zest of 1 lemon or orange
2 tablespoons lemon or orange juice
2 cups heavy whipping cream
Combine sliced strawberries, salt and sugar in a bowl, stirring well, even crushing a few of the berries to start them to juice up a bit. Set aside. Combine the gelatin and cold water and allow to soak about 1 minute. Add the hot water, stirring to dissolve all of the gelatin crystals. Add it and the zest and juice to the strawberry mixture. Chill in refrigerator about 1 hour, but do not let it set up completely. Whip the cream and gently fold it into the fruit mixture. Pour into a souffle dish or other mold as desired. Cover and freeze several hours, or overnight. Or, simply place in refrigerator several hours, scoop and serve it soft.
Recipe created 2012-05-08.
