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http://cakeglace.com/images/bloom-of-strawberries.gif

Ingredients:

350g fresh strawberries, hulled and washed
150g caster sugar
3 eggs, separated
1 tbsp gelatin powder
2 tbsp lemon juice
150 ml fresh cream

Method:

First prepare a 600 ml soufflé dish. Cut a strip of doubled greaseproof paper long enough to go around the outside of the soufflé dish. Tie this securely from the outside with a string. Brush the inside of the greaseproof paper, above the rim with melted butter. Puree the strawberries in an electric blender reserving a few whole ones for decoration. Stir in 50 g of the caster sugar.

Put the egg yolks and the remaining sugar in a heatproof bowl and keep in a pan filled with hot water. Beat with a whisk until thick. Remove from the pan and continue beating until the mixture is cold. Fold in the strawberry puree.

Sprinkle the gelatin over the lemon juice in a small heatproof bowl. Leave until spongy. Place the bowl in a pan of hot water and stir over low heat until the gelatin is dissolved. Leave to cool slightly, then stir into the strawberry mixture. Add a few drops of red food colour if the mixture seems rather pale.

Whip the cream until thick and stir into the strawberry mixture, making sure that it is thoroughly blended. Beat the egg whites until stiff then fold into the strawberry mixture. Spoon into the prepared soufflé dish and chill in the refrigerator for at least four hours or until set. Before serving, carefully remove the greaseproof paper and decorate the top of the soufflé with the reserved strawberries.