Strawberry souffle :
1. In a round bottom bowl place the creme patisserie and strawberry reduction, whisk until combined
2. in an electric mixer start to whisk your egg whites
3. when the egg whites are half whipped gradually add the sugar and a few drops of lemon juice
4. continue to whisk until soft peaks
5. fold gradually the egg white into the creme patissiere and strawberry reduction (do not whisk or you will lose all the air)
6. fill a greased soufflé dish to the top, smooth across the top of the mould , then run your finger around the edge of the soufflé dish
7. bake instantly in an oven at 180oc for approximately 10 minutes until the soufflé has raised fully (do not open the oven while cooking, otherwise the soufflé will sink)
8. serve immediately
Creme patissiere:
1. place milk, flour, butter and sugar in a large sauce pan
2. bring slowly to the boil whisking continuously
3. cook for 20 minutes on a low simmer, stirring occasionally so as not to catch on the pan and burn
4. remove from the heat and whisk in egg yolks
5. continue to whisk for a few minutes until the mix starts to cool, otherwise the egg yolks will scramble
6. place in a clean,dry container
7. allow to cool then cover with cling film to avoid getting a skin on top
Strawberry reduction:
1kg strawberry puree reduced to 250g and allow to cool