When I made this the first time, I messed it up and the souflé fell, so I had to make it a second time. This is how I learned the importance of folding. ("You Fold the Cheese")
2 lbs frozen strawberries
4 egg whites room temperature
1/2 c. sugar
3 Tbsp water
1 tsp. cream of tartar
pinch salt
1 1/3 Tbsp cornstarch
raspberry sauce
Butter and sugar sides of souflé dish. Butter a collar of wax paper folded in two. Pin collar to dish so that when souflé rises it doesn't overflow.
Strain the strawberries and put through a food mill. Set the puree aside.
Beat egg whites in mixing bowl and mix on medium. When whites are cloudy put in cream of tartar. Continue to beat. Add a pinch of salt. Beat until it stands on its own and holds its peaks. It should be fluffy and velvety.
Heat sugar and water so as to make a syrup. In a pan dissolve the sugar and water by swishing the handle before it comes to a boil. When syrup is clear and comes to a boil, cover and let boil for a minute or so. Boil until bubbles thicken and syrup is thick. (About 238º on candy thermometer - soft ball stage).
Beat the syrup into the whites at medium speed Beat until the mixture feels cool. Make sure it stays fluffy and still holds its peaks. This mixture is called Italian Meringue. Beat in Corn Starch for thickness.
(The above steps can be done up to 30 min before you are ready to cook. The remaining steps must be done just before cooking.)
Preheat oven to 425º
FOLD in the strawberry puree. To fold, drop the spatula plop in the middle then down to the side and around. This is important because if not folded properly it will lose its peaks. Do not overfold!
Pour the mixture into the souflé dish. Put it gently into the oven and reduce the heat to 375º bake for 35 min.
Test with a skewer in the middle. If it comes out clean it is done. Take off the collar.
To prevent the souflé from falling plunk it open with two serving spoons back to back. drizzle raspberry sauce on a plate and put the souflé on top and garnish as desired.