Strawberry Soufflé with Strawberry Champagne

Place strawberry puree in a large pot over low heat. Simmer until warm, approximately 5 minutes. Keep warm.

Place remaining ingredients in a large bowl, whisk to combine.

Add 1/3 of heated strawberry puree to mixture in bowl, whisk to combine.

To temper yolk, add yolk mixture to pot with remaining puree. Whisk until mixture thickens and comes to a boil, approximately 3-5 minutes.

Transfer Soufflé Base into a container, set aside to cool at room temperature for assembly of Strawberry Soufflé.

Preheat oven to 325F.

Grease 6 Le Creuset Stackable Ramekins with butter. Coat with 1 tablespoon of sugar, remove excess sugar. Place ramekins on a baking tray.

Place egg whites in a clean dry bowl from a stand mixer and whip.

Once egg whites are frothy, add 2½ tablespoons of sugar. Continue to whip until egg whites reach a soft peak. Approximately 2 minutes.

Add remaining sugar and whip until egg whites reach a medium stiff peak. Careful not to over whip eggs to prevent from splitting.

Gently fold Soufflé Base into egg whites.

Fill ramekins with Strawberry Soufflé mixture. Level mixture with an offset spatula and clean around edges.

Place in oven to bake until Strawberry Soufflé rises and is cooked, approximately 9-12 minutes.

Serve immediately.

Place all ingredients, except for Champagne in a bowl. Cover with plastic wrap and place over a pot of simmering water for approximately 20 minutes.

Remove from heat, cool in fridge for 15 minutes, strain through a coffee filter into a container.

To serve, pour desired amount of champagne in a shot glasses. Add Strawberry Champagne mixture to glasses. Serve immediately with Strawberry Soufflé.