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Frozen Strawberry Souffles Recipe<\/strong> <\/p>\n Makes 16<\/p>\n <\/p>\n * 4 pints fresh strawberries, rinsed and hulled <\/p>\n Directions 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.<\/p>\n 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 1\/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.<\/p>\n 3. 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.<\/p>\n 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.<\/p>\n 5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream and candied chips.<\/p>\n
\nIngredients<\/strong><\/p>\n
\n* 4 tablespoons fresh lemon juice
\n* 3 cups plus 2 tablespoons sugar
\n* 5 1\/2 teaspoons unflavored gelatin
\n* 3 cups heavy cream
\n* Candied Strawberry Chips<\/p>\n
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