Cut a piece of 12-in wide foil to fit around souffle dish and overlap by about 2 inches (about 24 inches long for 2-quart dish). Fold the foil in half lengthwise. Carefully wrap foil strip around outside of dish so that collar stands about 3 inches above rim. Fasten the foil collar securely with a short piece of clear tape.
2 pints strawberris
2 tbsp beef gelatin (I use kosher gelatin)
2/3 cup plus 3 tbsp. sugar (depends on the sweetness of the strawberries)
4 tsp lemon juice
6 egg whites
1/4 tsp salt
2 cups heavy or whipping cream
Reserve some strawberries for garnish. Wash strawberries and place in blender with 1/4 to 1/3 cup of sugar (1/4 cup if strawberries are sweet and 1/3 cup if they are not) and puree. In a small saucepan, stir gelatin with 3 tbsp sugar. Gradually stir in 1/3 of pureed strawberries. Cook over low heat, stirring, till gelatin dissolves.
Next, remove from heat and stir in remaining puree and lemon juice. Pour in bowl and chill in freezer (about 20 mins, until the mixture mounds when dropped from spoon).
In large bowl, beet egg whites and salt until soft peaks. With mixture at high speed gradually sprinkle in 1/3 cup sugar, two tablespoons at a time until whites are stiff and glossy.
Beat chilled strawberry mixture until fluffy in bowl about 2 minutes. In another bowl at
medium speed, using same beaters, beat cream until stiff peaks form.
Now, gently fold with rubber spatula the strawberry mixture and whipped cream into the beaten egg whites. Spoon into prepared souffle dish. Refrigerate the mixture until it has set, about 2 hours.
Remove foil cover and garnish with strawberries on top. Enjoy!