Serves 10 SOUFFLES
butter, for greasing icing sugar, for dusting
400g hulled strawberries, crushed well
255g caster sugar
2 tbsp fraise de bois liqueur or other suitable berry liqueur or eau de vie.
12 egg whites, pinch of salt, icing sugar, for dusting
TO SERVE
500g small strawberries, hulled and pureed In a food processor, with sugar to taste whipped cream

Generously butter 10x185ml souffle moulds and dust with icing sugar. Cook the strawberries with 200g caster sugar over medium heat, stirring frequently, until the mixture is jammy, about 30 minutes. Stir in the liqueur, transfer the mixture to a bowl and set aside to cool. Preheat the oven to 200C/180C fan/gas mark 6. Beat the egg whites with the salt and the remaining caster sugar until the mixture holds stiff peaks. Fold 2-3 large spoonfuls of the beaten egg white into the cooked strawberries to slacken the mixture and then fold in the remaining egg whites. Spoon the souffle mixture into the prepared moulds, levelling each with a spatula. Arrange the dishes on a baking sheet and then run the tip of your index finger around the edge of the mixture, down the side of the mould. This assists the souffles to rise evenly. Cook the souffles on the centre shetf of the oven for exactly 12 minutes, remove from the oven and dust immediately with toing sugar. One by one, split the top of each souffle, spoon in some pureed strawberries and whipped cream and serve at once.