3 eggs, separated
1/2 cup sugar
3 teaspoons gelatine
1/3 cup water
l/4 cups cream
1 punnet strawberries
1 tablespoon brandy

Wash strawberries, dry gently, remove hulls. Mash strawberries, add brandy, set aside.Beat egg yolks and sugar together place in top of double saucepan over hot water stir approximately 10 minutes, until thick and creamy Sprinkle gelatine over water: when softened, dissolve over hot water cool a little, add to slightly cooled custard mixture. Allow to cool, stirring occasionally to prevent mixture setting on the bottom.

When mixture is just beginning to set, fold in mashed strawberries, whipped cream and softly beaten egg-whites. Pour into 18 cm 7 in souffle dish or 4 individual souffle dishes, refrigerate until set. If desired, decorate with whipped cream and extra strawberries. Serves 4.

PASSIONFRUIT SOUFFLE

Substitute the pulp of four passionfruit for the strawberries. Fold in passionfruit pulp with the whipped cream and softly-beaten egg-whites; omit brandy.

Comments to: Natalie Armstrong
Last Updated: 19 February 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.