Cold Strawberry Souffle

• 4 (1 7/8 g) envelopes unflavored gelatin
• 2 cups sugar, divided
• 3 cups pure'ed strawberries, divided (about 3 pints)
• 8 eggs, separated
• 1/4 cup fresh lemon juice
• 2 cups whipping cream
• red food coloring
• 1/2 cup sliced almonds, toasted, for garnish
• additional strawberry, for garnish
• additional whipped cream, for garnish

1. Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
2. Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
3. Mix in beaten egg yolks.
4. Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
5. Stir in remaining strawberries and lemon juice.
6. Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
7. Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
8. Fold cooled strawberry mixture into meringue.
9. Beat cream in a chilled bowl until stiff and fold into meringue mixture.
10. Fold in food coloring,as needed.
11. Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
12. Just before serving, run the edge of a sharp knife inside foil band and remove band.
13. Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.

unflavored gelatin, sugar, pureed strawberries, eggs, lemon juice, whipping cream, red food coloring, almonds, additional strawberry, additional whipped cream

Taken from www.food.com/recipe/cold-strawberry-souffle-122270 (may not work)