2 pt. fresh strawberries
2 env. gelatin
3/4 c. sugar
1/2 c. water
1 tbsp. lemon juice
2 tbsp. kirsch
3 egg whites
1 c. heavy cream

To prepare the collar for the souffle dish, cut a 4 inch strip of brown or waxed paper or foil, long enough to fit around the outside of a 1 quart dish. Brush the inside of the paper with oil. Fasten in place with cellophane tape or paper clips, allowing it to extend about 2 inches above the top of the dish.

Sort and hull berries. Set aside 8 of the best for garnish. Puree the rest in blender. Mix gelatin and 1/2 cup of the sugar in a saucepan. Stir in water, cook over low heat, stirring until dissolved. Stir in pureed strawberries. Add lemon juice and kirsch. Refrigerate, stir occasionally, until mixture thickens slightly, about 1/2 hour.

Beat egg whites until frothy; gradually beat in remaining sugar and beat until stiff. Fold egg whites into strawberry mixture. Whip cream until stiff and fold in. Gently pour into prepared souffle dish and chill until firm, 4 hours. Loosen tape and peel off collar. Garnish with whole berries.