Lovely souffles made with fresh strawberries. Adapted from Bon Appétit.
Butter six 8-ounce ramekins and dust with sugar. Set aside.
Preheat oven to 400º. Set ramekins on baking sheet.
Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into small saucepan and cook on medium till puree boils and thickens. Cool completely.
Slice remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed. Set aside.
Beat egg whites till foamy. Slowly add in remaining 3 tablespoons of sugar and whip till stiff peaks form. Slowly fold puree into egg whites, one-third at a time. Divide between the six ramekins and smooth tops with offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé. Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden. Serve immediately with sliced berries.