Wild Strawberry Soufflé

To preserve the fresh taste of red fruits when I make their Soufflé, I use egg whites only. For the same reason, I use tin-lined metal charlotte molds, which allow the soufflés to cook as fast as possible.

For me the most memorable red fruit Soufflé is made with a puree of wild strawberries, but by all means, use cloudberries (Rubus chamaemorus), the greatest berries of them all, if you can find them.