Strawberry Soufflés with Fresh Berries~

Adapted from Bon Appétit

Butter, to grease ramekins

24 ounces fresh strawberries, divided

2 teaspoons fresh lemon juice

11 tablespoons sugar, divided, plus more to dust ramekins

1 tablespoon cornstarch

4 egg whites

1 teaspoon Grand Marnier, optional

Butter six 8-ounce ramekins and dust with sugar.  Set aside.

Preheat oven to 400º.  Set ramekins on baking sheet.

Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into small sauce pan and cook on medium till puree boils and thickens.  Cool completely.

Slice remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed.  Set aside.

Beat egg whites till foamy.  Slowly add in remaining 3 tablespoons of sugar and whip till stiff peaks form.  Slowly fold puree into egg whites, one third at a time.  Divide between the six ramekins and smooth tops with offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé.  Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden.  Serve immediately with sliced berries.

Serves 6.