Step 1

Prepare four 6 oz. ramekins with foil collars, or a 1-quart dish. (See notes for instructions.)

Step 2

In the bowl of an electric mixer, whip the cream to stiff peaks. Cover and refrigerate.

Step 3

In a saucepan, stir the gelatin with 3 tablespoons of the strawberry puree. Mixture will thicken and set. Place over medium heat and stir until gelatin melts and dissolves. Remove from the heat and stir in the remaining puree. Cool completely, about 15 minutes. In the bowl of an electric stand mixer, whip the gelatin and strawberry puree mixture on high speed until the mixture gains volume and lightens. Immediately fold the strawberry mixture into the whipped cream mixture. Do this gently to retain volume and lightness.

Step 4

In a separate bowl, beat the egg whites and salt to soft peaks with an electric mixer. Gradually add in the sugar and beat to stiff peaks. Fold into the strawberry whipped cream mixture. Do this gently to retain the volume and lightness.

Step 5

Spoon or pipe the soufflé mixture into the prepared dishes and smooth the tops using an offset spatula. Freeze until firm, about 4 hours. Remove collars while the desserts are still frozen. Thaw them in the refrigerator, about 2 hours. Keep refrigerated until ready to serve.

Step 6

Before serving, garnish with sliced fresh berries. Pipe stars of whipped cream around the top edge of the soufflés, if using.