Strawberry Soufflé

Cut the strawberries in half and remove the seeds

Sieve the seeds to reserve the pulp

Cut the strawberries with skin into small pieces or use a food processor

Combine the chopped strawberries and reserved pulp, along with the sugar, in a large saucepan

Mix well and cook over low heat, stirring occasionally until it releases from the bottom of the pan

The strawberry soufflé is done when, introducing a wet knife, it comes out clean

Remove from heat and beat slightly with a wooden spoon (5 minutes)

Pour the soufflé into 2 prepared molds lined with aluminum foil

Let cool and unmold

Yields approximately 2 1/2 kg of strawberry soufflé.