Cold Rhubarb Soufflé

== Ingredients ==
* 4 cups chopped rhubarb
* 2¼ cups sugar
* 1 envelope gelatin
* 1 cup heavy cream
* 4 egg whites
* 1 tsp vanilla
* 12 fresh strawberries
* additional whipped cream
== Directions ==
# Cook the rhubarb with ¼ cup water and 1¾ cup Sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to ½ cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill.
# Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the purée.
# Beat the cream until stiff.
# Beat the egg whites until they begin to stiffen, then add the remaining ½ cup sugar and the vanilla, continuing to beat until stiff peaks form.
# Fold first the eggwhite mixture into the rhubarb, then the whipped cream. Make a collar of wax paper and fit it around a 1½ quart soufflé mold.
# Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube.
Category:Soufflé Recipes
Category:Rhubarb Recipes
Category:Heavy cream Recipes
Category:Gelatin Recipes
Category:Strawberry Recipes