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“A refreshing, cold summertime dessert that makes good use of fresh strawberries. Originally from "Southern Sideboards", a Junior League of Jackson,Mississippi cookbook.Prep time does not include chilling time.”
1hr 5mins

Ingredients Nutrition


  1. Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
  2. Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
  3. Mix in beaten egg yolks.
  4. Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
  5. Stir in remaining strawberries and lemon juice.
  6. Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
  7. Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
  8. Fold cooled strawberry mixture into meringue.
  9. Beat cream in a chilled bowl until stiff and fold into meringue mixture.
  10. Fold in food coloring,as needed.
  11. Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
  12. Just before serving, run the edge of a sharp knife inside foil band and remove band.
  13. Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.

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