Strawberry Souffle

Yesterday iwas thinking to make something juicy, soft, sweet and beautiful, enticingly delicious dessert as it was my family gathering and i have asked to bake something like that! and without a second thought i came to this dish. I have tried several souffles so far, and this one was far better than the previous ones and turned out to be closer to that i like, a long way to go ....

You need..

5 egg whites

2 cups strawberries, hulled

1 cup castor sugar

1 tablespoon cornflour

1 teaspoon lemon/orange zest

Souffle moulds, oiled

Method:

First, roughly puree the strawberries with sugar and cornstarch. Leave half the sugar to best with egg whites. Then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens.

Whisk in lemon/orange zest. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining  sugar and beat until stiff but not dry. Fold puree into whites in 3 additions.Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediatel with some extra whipped cream or syrup and strawberrys on top if you like.