Carlo Middione's Quick Fruit Souffle

• 1 cup chopped fresh ripe strawberries
• 4 to 5 tablespoons sugar
• 1 1/2 tablespoons brandy
• 3 to 4 tablespoons soft butter
• 4 egg whites at room temperature

1. Put the strawberries in a small bowl, mix with one to two tablespoons sugar (to taste) and the brandy and allow to macerate for 30 minutes.
2. Preheat the oven to 350 degrees.
3. Generously butter six small souffle dishes four inches in diameter (about one-and-a-quarter-cup capacity).
4. Dust each with a teaspoon of sugar.
5. Beat egg whites until softly peaked, sprinkle on one tablespoon of sugar and continue beating to firm but supple peaks.
6. Quickly fold in the strawberry mixture so the fruit is well distributed but not perfectly incorporated.
7. You have to work fast.
8. Spoon the mixture into the prepared souffle dishes, put them on a cookie sheet and place in the oven for 12 to 15 minutes until puffed above the rims of the dishes and browned.
9. Serve at once.

fresh ripe strawberries, sugar, brandy, butter, egg whites

Taken from cooking.nytimes.com/recipes/6052 (may not work)