Create a paper collar with some parchment paper. To do so, measure the height of your ramekin, add 9 centimeters - 3,5 inches and cut strips. Fold the bottom of the pieces into y three cm/1¼ inches sections. Join both ends and slide one side within the other to create a collar the size of your ramekin. Place them into the ramekins.

Puree 400 grams of strawberries. Keep the best looking ones for decoration. Strain the puree in a sieve to remove the seeds. Use a whisk, and whisk the pulp through the sieve. Add the orange zest.

Cook the sugar in 10 centiliters of water for 2 minutes until the sugar is dissolved. Beat the egg whites and slowly pour the boiling sugar syrup. Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Slowly incorporate the strawberry puree.

Beat the cream into a Chantilly. Delicately fold it in with the egg white mix. Pour into the molds up to 2 centimeters above the ramekin top. Place the ramekins into the freezer for a minimum of 4 hours.

Remove the paper before serving. Slice the remaining strawberries and decorate the top of the soufflés with the slices. Top with a strawberry stem. Leave them for a minute or two at room temperature before serving.