Strawberry soufflé

Strawberries, hulled	3 cups
Sugar	3 tablespoons + 1 tablespoon + 3 tablespoons
Cornstarch	1 tablespoon
Orange zest	¾ teaspoon
Egg whites	4

1. Preheat oven to 400°F; spray 6-cup soufflé dish with cooking oil spray.
2. Coarsely purée half of the strawberries with the cornstarch and 3 tablespoons sugar in a processor.
3. Transfer to a saucepan, and stir over medium heat until the mixture boils and thickens, about 3 minutes.
4. Remove from heat, and whisk in orange zest; cool completely.
5. Slice remaining berries, and add 1 tablespoon sugar; toss to blend, and set aside.
6. Beat egg whites in a large bowl until soft peaks form.
7. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
8. Fold purée into whites in three additions; transfer to soufflé dish.
9. Bake until soufflé is puffed and golden, about 18 minutes.
10. Serve immediately with sliced strawberries.

Time: 30 minutes plus cooling (12 minutes active; 18 minutes baking) • 4 to 6 servings