1lbs powdered sugar
8 egg whites
1 1/2 lbs. whipping cream
2 lbs. fresh strawberries
1/3 cup water
Wax paper

To serve, remove the wax paper, then remove from the mold. Arrange on dessert plates and garnish with strawberries (optional).

1.Wash and clean the strawberries. Transfer to a blender or food processor, then blend to make a fine strawberry puree.
2.In a saucepan, dissolve powdered sugar in water. Bring to a quick boil, then cook over low heat for about 1 minute. Let it cool.
3.In a large bowl, use an electric mixer to beat the egg whites until snowy and stiff. Carefully fold into the sugar mixture. Mix well.
4.In another large bowl, use the electric mixer to whip the cream until thick. Fold into the sugar-egg white mixture. Fold in the strawberry puree and mix well.
5.Grease the sides of souffl� dishes with some butter. Now, wrap a wax paper around the upper part of the dish (or cup) and secure it with a tape. This is to allow the souffl� to go over the dish. (for an authentic souffl� effect!)
6.Pour the strawberry souffl� mixture into the souffl� dishes, filling it up until it reaches the top of the paper. Freeze overnight.
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