For the soufflé
500g/1lb 2oz strawberries, hulled
150g/6oz caster sugar, plus extra for dusting
1 vanilla pod, split lengthways
2½ tbsp cornflour
Soft lactose free butter, for greasing
4 free-range egg whites
sifted icing sugar, to dust
To make the jam base for the soufflé, blend the strawberries and 100g/4oz of the sugar in a blender or food processor to a pureé.
Rub through a fine sieve into a heavy-bottomed pan. Scrape in the vanilla seeds from the pod.
Bring to the boil over a medium heat, whisking continuously.
Stir the cornflour with about four tablespoons of water just to slacken, then whisk into the strawberry pureé until the mixture thickens. Cool, then chill.
Brush the insides of four soufflé dishes that are 9cm/3½in diameter and 6cm/2½in deep with softened lactose free butter, then dust with caster sugar. Chill.
Preheat the oven to 200C/390F/Gas 6. To finish the soufflé, whisk the egg whites with the remaining 50g/2oz caster sugar to soft peaks. Fold into the soufflé jam base.
Divide the mixture among the four dishes, filling them to the top, then level with the back of a knife.
Bake for 9-11 minutes or until risen above the rim by half.
Remove from the oven and immediately dust the tops with icing sugar. Set each soufflé on a large plate. Serve at once.
Recipe adapted from: Good Food