Michel Roux's Strawberry Soufflé with Pistachios

Clean and hull the strawberries, place in a pan with the sugar, lemon juice, and 2tbs water, bring to a simmer, gently stir and cook until tender. Remove 1 or 2 strawberries per person to serve as garnish and douse with the kirsch. Blitz the rest with the juice to a puree. Press this through a fine sieve then slake the corn flour with the remaining water. Pour this into the puree and bring to a boil, stirring to avoid any lumps.

Whisk the egg whites until frothy then add the sugar and continue to whisk until firm. Take 1/3 of the whites and beat into the puree then fold in the rest. Half fill the buttered and sugared ramekins then add the strawberries. Fill the ramekins to the top, level them with a pallet knife, and create a divot around the edge, using your thumb. Sprinkle with pistachios and place in the oven at 180c for 10-12 minutes. 

Remove from the oven, dust each one with icing sugar and serve with a few fresh strawberries alongside.