Strawberry Soufflé

Core the strawberries and remove the central stem

Fill a saucepan with cold water, place half of the strawberries inside, and bring it to a simmer

When soft, make a puree and mix in the butter

Then add the cream and egg yolks, mixing until smooth

Prove and season with salt and black pepper to taste

Beat the whites until stiff peaks form

Carefully fold the whites into the puree

Place the mixture into a greased refrigerator dish, and bake in a preheated oven

Do not open the oven door for 15-20 minutes of baking time to prevent the soufflé from sinking

Serve immediately.