For strawberry puree

Cup of Yum
1. Place the strawberries, sugar and lemon juice in a blender and blend into a smooth puree. Transfer the puree to a small pan and warm to bring it to a simmer.
2. Once the puree has darkened and reduced slightly, combine the cornstarch with a little water in a small dish. Remove the puree from the heat and mix in the cornstarch slurry. Return to the heat and continue to warm without boiling, stirring constantly, so that the mixture thickens a little. It won't thicken all that much, but at least some helps the end texture of the dish. Once done, remove from the heat and set aside to cool. It should be around room temperature or only slightly warm.

To prepare dishes

1. Prepare the ramekins by melting the butter then brushing it around the sides and base of the ramekins in an even layer. Spoon a little sugar in each dish and rotate the dish to help the sugar stick evenly all around the dish, right up to the top edges. Tip any leftover sugar onto a dish with the rest of the sugar or into the next ramekin. Repeat with the rest of the dishes.

To make souffles

1. Separately, beat the egg whites in a large grease-free bowl until they form medium-firm peaks, starting on a low speed and then gradually increasing slightly (but you probably don't want to go to full speed).
2. Once the egg whites are at least medium-firm peak texture, gradually add the sugar - add around a tablespoon sugar at a time and beat in, then add more until all added.
3. Add a little of the meringue-like mixture to the cooled strawberry puree and fold it in until completely incorporated and no white lumps remain. This helps lighten the puree and makes it easier to mix in. If needed, add in more so that it becomes more of a pink and is that bit lighter before you combine them completely.
4. Add the strawberry mixture to the egg whites and carefully fold in so it is mixed. You should no longer have streaks of white but take care not to lose all of that air. It should look a pretty even color.
5. Spoon the mixture into the prepared dishes and flatten off the top. Clean up any dripped mixture and create a slightly lower rim around the sides with a spatula or your finger. At this stage, you can cover and store the dishes in the fridge for a few hours if needed until ready to cook.
6. Preheat the oven to 350F/175C.
7. Place the ramekins on a baking sheet/tray and bake for around 15 minutes, or slightly more as needed, until the souffles have risen up well, the top is lightly browning, dry and slightly firm to touch. The souffles will still be a bit jiggly but not overly so and should at least not look liquidy from the outside. Serve immediately.