*  Exported from  MasterCook II  *

                 Strawberry Souffle with Strawberry Sauce

Recipe By     : The NY Times More 60 Minute Gourmet, Pierre Franey
Serving Size  : 6    Preparation Time :0:45
Categories    : Desserts                         Ethnic - French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** Souffle ***
   2      Cups          Strawberries
   8                    Eggs, Separated
     1/2  Cup           Sugar
     1/3  Cup           Sugar
     1/2                Lemon, Juice of
   1      Tablespoon    Framboise (Strawberry eau de vie) -- Optional
                        *** Strawberry Sauce ***
   2      Cups          Strawberries
     1/2  Cup           Sugar

Souffle directions:

1)  Preheat oven to 230° C (450° F).

2)  Pick over and remove the stems from the strawberries.  Wash and drain the berries thoroughly.  Put the strawberries into the container of a food processor and process to a fine puree.

3)  Pour and scrape the strawberry puree into a bowl and add the egg yolks, 1/2 cup sugar, lemon juice, and framboise.  Beat thoroughly to blend.

4)  Generously butter the bottom and sides of six individual souffle dishes, each with a 1 1/2 cup capacity.

5)  Beat the egg whites until stiff and beat in the remaining 1/3 cup sugar.  Fold the whites into the strawberry mixture.

6)  Spoon equal portions of the mixture into the prepared dishes.  Place the dishes on a baking sheet and bake 7 minutes.  Reduce the oven heat to 220° C (425° F) and bake 7 minutes longer.  Serve sprinkled with confectioner's sugar and, if desired, strawberry sauce.

Strawberry Sauce directions (makes 1 cup of sauce):

1)  Pick over the strawberries and discard the stems.  Rinse and drain the berries thoroughly.  Cut the strawberries into thin slices.

2)  Combine the strawberries with the sugar in a saucepan and bring to the boil, stirring occasionally.  Cook about 1 minuted and remove from the heat.  Serve hot.

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