Cold Double-Berry Souffle - ripe strawberries

Method

• Cut a sheet of waxed paper long enough to wrap around a 5-cup souffle dish with a generous overlap.
• Cut same-size sheet of aluminum foil.
• Place waxed paper on foil and fold lengthwise in half, enclosing waxed paper.
• Wrap around souffle dish to make collar and secure with tape.
• Puree strawberries, in batches if necessary, in food processor or blender.
• Measure 2-1/2 cups puree and set aside.
• Falvor remaining puree with 2 T. liqueur; taste and add granulated sugar if berries are too tart.
• Transfer to sauceboat and refrigerate covered.
• Sprinkle gelatin over the water in small saucepan; let stand about 5 minutes to soften gelatin.
• Heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.
• Transfer to large metal mixing bowl.
• Fill larger bowl halfway with cold water and ice cubes.
• Add 2-1/2 cups strawberry puree and the remaining 6 T. liqueur to gelatin and whisk until blended.
• Place bowl in ice water and cool gelatin mixture, whisking frequently, until syrupy but not set.
• Meanwhile, beat cream in mixer bowl until very thick.
• Add confectioners' sugar and continue to beat until light and fluffy but not stiff.
• Set aside 15 perfect raspberries for garnish.
• Add about 1/4 of the whipped cream to gelatin mixture and fold with spatula just until blended.
• Add remaining cream and blend partially with several strokes of spatula.
• Scatter raspberries over top and fold just until combined.
• Gently pour into prepared souffle dish and smooth top with spatula.
• Refrigerate until set, at least 2 hours.
• When ready to serve, remove collar from souffle.
• Arrange reserved raspberries in groups of 3 around edge and add mint sprig to each group.
• Serve with berry sauce.