Patricia Richardson Killing

Soufflée glace à la fraise

+ 300 g of strawberries a few strawberries for garnish

150 g sugar juice of half a lemon
6 g gelatin sheets
300 ml whipping cream + 100ml

for garnish Slice the strawberries and squeeze the lemon, then mix with sugar. It must be a very smooth puree.
Place the gelatin in cold water for ten minutes. Heat the puree without a boil, remove from heat and add gelatin, stirring well. Add the rest of the puree, stirring constantly. Allow to cool. Whip cream and add
puree a little at a time to cool, stirring from bottom to top without removing the cream.
Now divide into glasses or coccottine (we are 10/12) cover with plastic wrap and put in frezeer for at least 4 hours.
them out half an hour before serving, garnish with a dollop of whipped cream and sliced \u200b\u200bstrawberries.