Evenly butter and sugar six 8cm diameter ovenproof moulds for the souffles and place in the freezer.
For the base:
Place the strawberry puree into a heavy based pan over a medium heat and reduce by half. Place the sugar and the water in a pan and boil to 117degree C
Pour the boiling sugar mixture into the strawberry puree
Mix the cornflour with a little water to form a paste, add this to the strawberry puree and allow the mixture to boil for 1 minute. Add the strawberry concentrate
Remove from the heat and allow to cool
For the lime centre;
Place the ingredients into a bowl and mix together by hand until a thick puree like texture is obtained
For the meringue:
Place the egg whites and hyfoamer in a bowl and start to whisk.
Gradually add the sugar until a smooth soft peak is obtained.
Add the lemon juice.
For the souffle:
Take a third of the meringue and whisk into the thickened puree.
Lightly fold in the remaining two thirds. Do this gently so the air is not knocked out of the mix.
Half fill each of the souffle moulds with the mix
Make a small indent in the centre of the mixture and fill with a tablespoon full of the lime puree.
Divide the remaining mixture into the souffle moulds
Smooth the surface of the souffle and trim edges with your thumb.
Bake at a 180C/350F/Gas 4 for approximately 12-15 minutes
Dust with icing sugar and serve immediately.