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Well, I guess I'd serve anything French!! Here's one suggestion..........
Strawberry Souffle
1 pint fresh strawberries
1 1/4 cup sugar, divided
1 envelope unflavored gelatine
4 eggs, separated
1/8 teaspoon salt
1 cup heavy cream, whipped
Measure a 1 1/2-quart souffle dish for its inside circumference. Fold an eight-inch piece of waxed paper in half to make a four-inch “collar” for the outside of the souffle dish; fasten with string or paper clips. Lightly oil the surface that will touch the souffle. Clean and puree the strawberries, to get 1 1/2 cup puree. Add 1/2 cup sugar to the puree.
Remove 1/4 cup of puree and sprinkle gelatin over it. Allow to soften.
Combine egg yolks with 1/2 cup sugar in top of double boiler, and cook over boiling water, stirring, until thickened. (A very low setting of a microwave can be used, with caution, to achieve thickening). Add the gelatin mixture and stir until it dissolves. Remove from heat and cool. Blend in remaining strawberry puree. Beat egg whites and salt until foamy. Gradually add remaining 1/4 cup sugar and continue beating until mixture is shiny and holds stiff peaks. Fold in whipped cream. Gently fold in strawberry mixture.
Turn mixture into prepared souffle dish; chill until firm. Serve chilled, with or without Brandied Strawberry Sauce.
(Serves 6).
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Brandied Strawberry Sauce
1 pint fresh strawberries
1 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons cognac or brandy
Clean and crush strawberries.
Combine sugar and cornstarch in a saucepan. Stir in lemon juice and crushed fruit. Cook over medium heat, stirring until sauce is thickened and clear.
Cool slightly. Stir in cognac Chill well before serving. (Makes about 1 1/2-c. sauce).
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