Total Calories: 313
In saucepan, combine 1/4 cup sugar and gelatin. Stir in milk; add white chocolate. Cook and stir over low heat until chocolate melts. Gradually stir half of mixture into egg yolks; return to saucepan. Cook and stir 1–2 minutes or until mixture thickens slightly; do not boil. Remove from heat; stir in white crème de cacao. Chill gelatin mixture until partially set, stirring occasionally.
Beat egg whites until soft peaks form; gradually add 2 tablespoons sugar, beating until stiff peaks form. Fold into white chocolate along with whipping cream. Attach a buttered foil collar to a buttered and sugared 1-quart soufflé dish. Turn mixture into soufflé dish; chill until firm. To serve, remove collar and garnish with white chocolate curls and strawberries.
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