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1
Place the frozen strawberries in a pot with the water, 1/2 cup of sugar and 2 drops of vanilla extract.
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2
Bring to a high boil.
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3
Turn off heat and cover with a lid.
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4
In the meantime, bring the milk to a simmer with 2 drops of vanilla extract.
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5
Place the egg yolks in a bowl, add 1/2 cup of granulated sugar and whisk well until it becomes pale in color, then add the sifted flour and cornstarch.
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6
Pour the hot milk over the egg mixture slowly to temper, then place everything back in the pot.
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7
Cook on medium heat while mixing until it thickens.
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8
Transfer to another bowl and cover with a plastic film, let cool.
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9
When the strawberries are thawed and slightly melted, remove the lid from the pot, put the flame on high and cook off the water until it becomes a thick puree, reserve and let cool.
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10
When they are both cooled, mix the pastry cream and the strawberry puree together.
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11
Prepare the souffle mold by buttering the inside and then coating with sugar.
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12
Make sure not to touch the inside once it's coated with sugar or the souffle batter will stick.
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13
Set aside until needed.
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14
Place the egg whites in a bowl, add a small pinch of salt and beat up until it gets fluffy and white, add half the sugar.
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15
Whisk until it becomes very stiff but not too stiff and grainy.
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16
Add the remaining sugar and mix well.
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17
Fold the egg whites in a white pastry cream mixture delicately until well incorporated.
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18
Place half the souffle batter in the buttered/sugared oven-proof dish, then the cubed sponge cakes and finish with the remaining souffle batter on top.
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19
Place the whole dish in another oven-proof pan filled with hot water (this is called the bain-marie cooking method).
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20
Place in a preheated 400 degree oven and cook until the souffle rises and its top becomes slightly brown (approximately 10 to 15 minutes.
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21
The inside should still be slightly undercooked.)
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22
Remove and serve immediately.
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23
Decorate with fresh strawberries and a mint leaf.
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24
It is a good idea to serve with a strawberry or a vanilla sauce.
