Strawberry Soufflé

Preheat your oven to 375°F (190°C).

Grease the inside of each ramekin generously with butter and sprinkle granulated sugar over the buttered surface. Tap out excess sugar.

Blend the fresh strawberries in a food processor or blender until smooth.

Pour the puree into a saucepan, add 1/4 cup of granulated sugar, and simmer over medium heat for 5–7 minutes to slightly thicken. If desired, whisk in the flour for a thicker base. Let the mixture cool to room temperature.

In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer. Start at low speed, then increase to high.

Gradually add the remaining 1/4 cup of sugar while whipping until stiff, glossy peaks form.

Gently fold the cooled strawberry puree into the whipped egg whites using a spatula. Work carefully to avoid deflating the mixture. Fold just until combined, ensuring streaks of white or pink are evenly incorporated.

Spoon the mixture into the prepared ramekins, filling them to just below the rim. Smooth the tops with a spatula and run your thumb around the inside edge of each ramekin.

Place the ramekins on a baking sheet and bake for 12–15 minutes, or until the soufflés have risen and are lightly golden on top. Avoid opening the oven door during baking to prevent them from collapsing.

Dust the soufflés with powdered sugar and serve right out of the oven. They’re best enjoyed warm for the ultimate melt-in-your-mouth experience.