This cold strawberry soufflee, unlike a baked one is easy to make and you can expect yummy results.
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Prepare a 2 quart souffle dish by cutting a wide piece of foil to fit around it and still overlap it by 2 inches. Fold the foil in half, lengthwise and then wrap foil around the outside of dish so that the edge stands about 3 inches above the rim. Secure the foil with a piece of clear tape.
Wash the strawberries thoroughly. Put them in a food processor with 1/4 cup sugar and process.
Put the gelatin with 3 tablespoons of sugar in a small saucepan and gradually stir in a third of the processes strawberries. Cook over low heat while stirring until dissolved.
Remove from heat and stir in the rest of the puree, along with the lemon juice. Transfer to a bowl and put into the freezer for about 20 minutes.
In the meantime, beat the egg whites and salt until soft peaks form. Turn mixer to high and gradually stir in 1/3 cup sugar, a little at, until the peaks stiffen.
Beat the chilled strawberry mixture in a bowl for about 2 minutes or until fluffy. In a separate bowl, using the same mixing beaters, beat the cream until stiff peaks form.
Very gently, fold the strawberry mixture and whipped cream with the beaten egg whites. Spoon it into the prepared souffle dish and refrigerate the mixture for about 2 hours.
Remove foil cover and garnish with blueberries on top.
Put the water into a medium sized pot and turn the heat up to medium.
Add the cocoa, honey, vanilla, butter, and chocolate chips and stir as the mixture warms until it has reached a smooth consistency.
Remove from the heat and pour into a glass container with a lid.
Keep refrigerated until needed.
Make ahead and keep in the refrigerator. Take out and let get to room temperature before drizzling on the strawberry souffle as it will stiffen up.
Drizzle the souffle with the chocolate sauce and then top the blueberries and and serve.