STRAWBERRY ICE SOUFFLÉ

FIRST STEP: for the Italian meringue, boil the water and sugar to 118°C / 244°F.
During this time, start to beat the egg whites at a low speed if you are using an electric beater. When the simple syrup is at the right temperature, pour it over the eggs while beating them now very hard, continuing until the meringue cools.
SECOND STEP: crush the strawberries into the strawberry syrup. Beat the heavy cream into a Chantilly. Combine 2/3 of the strawberry puree with the Italian meringue and delicately fold in the Chantilly.
THIRD STEP: using butter, affix a tube of parchment that is about 3 cm - 1 1/2 inch taller
than the cups, to the inside of the cups. Fill the tube, alternating between the meringue and the strawberry puree. The mixture should be higher than the cup by about 1.5 cm -
3/4 inch, held in by the parchment paper.
Freeze the cups for at least 4 hours. Carefully remove the parchment paper and let the cups come to room temperature for about 10 minutes before enjoying.