Recipe - Strawberry Souffle With Orange Sauce

SOUFFLE BATTER
2 pt Strawberries
One fourth cup Water
Three fourths cup Sugar
6 lg Egg whites
1 pn Salt
Vegetable cooking spray
Sugar; for greasing mold

STRAWBERRYORANGE SAUCE
1 pt Strawberries
2 tablespoon Sugar
3 tablespoon Orange juice
1 tablespoon Orange liqueur
such as Cointreau

FOR THE SOUFFLE: Rinse, hull and puree the berries. Puree the berries in a
blender or food processor. Measure 2 cups puree. (Use any remaining puree
for the sauce.) Combine water and sugar in a 2quart saucepan and bring to
a boil over low heat. Cook until the syrup thickens, about 3 minutes.
Increase heat and add puree, stirring to dissolve any sugar which may have
hardened when the puree was added. Bring to a boil and cool. Thirty minutes
before serving the souffle, preheat the oven to 400F and set a rack in the
lower part of the oven. Spray a 2 1/2quart oval gratin dish or rectangular
glass baking dish with vegetable cooking spray and sprinkle the inside of
the dish with sugar. Whip the egg whites with the salt until they hold a
soft peak. Fold in the cooled strawberry puree. Pour the souffle batter
into the dish and smooth the top of the batter with a metal spatula. Bake
about 15 minutes, until well risen and lightly colored. Serve immediately.
FOR THE STRAWBERRYORANGE SAUCE: While the souffle is baking, combine the
sauce ingredients in the blender (adding any leftover puree) and puree.
Place in saucepan and bring to a boil and reduce for a minute or 2. Serve
with the souffle. Vary this souffle with other fruit or berriesuse 2 cups
of pureed, strained fruit as a substitute for the strawberries.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini