Step-by-step berry cream soufflé

Cut two strips of greaseproof paper long enough to wrap around two soufflé dishes (190 ml capacity) and to extend 3 cm above edge of dishes.
Secure joins with sticky tape.
Sprinkle gelatine over extra water in a small bowl and dissolve in hot water (or microwave on high for about 20 seconds).
Combine egg yolks and sugar in a medium bowl or on top of a double boiler, stirring constantly over simmering water (do not allow water to touch base of bowl or top boiler) until mixture thickens slightly.
Stir in dissolved gelatine.
Transfer to a second medium bowl and cool to room temperature (do not allow to set).
Beat the cream until soft peaks form, lightly fold in strawberry pureé and add egg yolk mixture, using a plastic spatula.
Place egg whites in a small bowl and beat on high speed using an electric beater until soft peaks form.
Gradually beat in extra sugar until it has dissolved.
Lightly and gently fold egg white mixture unto strawberry cream mixture using a plastic spatula.
Pour mixture into prepared dishes, level tops lightly with spatula and refrigerate for several hours, or until firm.
Gently remove paper collars from dishes.
Decorate with extra whipped cream and strawberries, if desired.