Strawberry Souffle With Strawberry Sauce

• 1 1/2 pints fresh strawberries, stems removed, sliced
• 3/4 cup sugar for strawberries
• 8 eggs, separated
• 1/2 cup sugar for egg whites
• Strawberry sauce (see recipe)

1. Preheat oven to 425 degrees.
2. Butter well and chill 8 1 1/4-cup souffle dishes.
3. Place strawberries in food processor or blender.
4. Add 3/4 cup sugar.
5. Puree well.
6. Taste for sweetness (amount of sugar varies with sweetness of fruit).
7. Transfer to bowl.
8. Add yolks to mixture and blend well with wire whisk.
9. In another bowl whisk whites while gradually adding 1/2 cup sugar.
10. Whisk until you have soft peaks.
11. Fold 1/4 of whites into strawberries, then remainder.
12. Do not overwork.
13. Taste for sweetness.
14. Place souffle dishes on baking sheet and fill rim.
15. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully.
16. Bake for approximately 10 minutes.
17. Add sauce before serving.

fresh strawberries, sugar, eggs, sugar, strawberry sauce

Taken from cooking.nytimes.com/recipes/10240 (may not work)