4 cups of strawberries
3 soup spoons of unsweetened gelatin
3/4 cup of sugar
3/4 cup of water
2 soup spoons of lemon juice
1 tea spoon of vanilla
4 egg whites
2 cups of whipped cream
4 cups of strawberries
3 soup spoons of unsweetened gelatin
3/4 cup of sugar
3/4 cup of water
2 soup spoons of lemon juice
1 tea spoon of vanilla
4 egg whites
2 cups of whipped cream
Place a strip of aluminum foil around the rim of a 1/2 liter soufflé dish, about 8 cm in diameter
Secure with tape
Wash and puree the strawberries using a liquidizer to form a pulp
Transfer 1 cup of the pulp to a small bowl and the rest to a large bowl
Combine the gelatin and sugar in a saucepan
Add water, and cook over low heat, stirring frequently, until the gelatin is fully dissolved
Add 2 soup spoons of the gelatin mixture to the small bowl with strawberry pulp
Add the remaining gelatin mixture to the large bowl with strawberry pulp
Add lemon juice, vanilla, and stir well
Refrigerate both bowls, stirring occasionally, until thickened
Beat egg whites until stiff
Beat whipped cream until not too stiff
Fold together the egg whites and whipped cream
Fold in the strawberry pulp from the large bowl
Pour into the prepared soufflé dish, making alternating layers of the two mixtures
Gently fold to achieve a marbled effect
Refrigerate until firm.
