(Makes 4 soufflés)
6-8 ripe strawberries
1 teaspoon gelatin
1/4 cup water
4 extra large free range eggs, separated
1 cup Florida Crystals or organic sugar, divided in half
1/3 cup Grand Marnier (an orange liqueur) or orange juice
1 teaspoon orange zest
1 cup heavy cream
Clean and cap the berries and puree them. In a small bowl, sprinkle the gelatin over the water and let sit to soften.
Whip the egg whites to a soft foam and add 1/2 cup of the sugar. Continue whipping until they become silky and hold a nice peak. Transfer this meringue to a bowl and whip the cream to a soft peak in the same mixer bowl as the egg whites. (You don't need to wash it. This works great.)
In a double boiler over simmering water, combine the egg yolks, the rest of the sugar, grand marnier and orange zest with a wire whip and stir constantly until lightly thickened. Remove from the heat and stir in the softened gelatin until dissolved. Fold the egg whites into the egg yolk mixture until incorporated. Fold in the cream and the pureed strawberries.
To prepare the individual soufflé dishes: Cut 4 strips of aluminum foil 6 x12 inches. Fold each in half to make a strip 3x12 inches. This is your "collar". Wrap a collar around each of 4 ramekins and secure with tape. Alternately you may form a larger collar for a 3 quart soufflé dish. The collar should stand about 1 1/2 inches above the top of the dish.
Spoon or pour the mixture into the ramekins or soufflé dish to within about 1/2 inch of the top of the collar. Freeze for at least 2 hours to overnight.
To serve, remove the collar and garnish with fresh berries and organic edible flower blossoms.
Recipe developed by Lynne Vea