1. Line the souffl, pots with silicone paper and set aside.

2. Bring the sugar to the boil in a thick bottomed pan until it reaches thread stage.

3. Whisk the egg whites until stiff and pour the sugar on to the whites slowly.

4. When cool, add the fruit puree and fold in the whipped cream.

5. Pour the mixture into the souffl, pots and place in the freezer until completely set.

6. Mix the strawberries and the coulis together.

7. Scoop out the centre of the souffl, (saving what you have taken out) and fill the hollow with strawberry mix. With a hot palette knife, smooth back over the reserved part of the souffl, .

8. Garnish with fresh strawberries and mint. Serve immediately