Cleaning and washing strawberries. Finely puree 100 g strawberries and 2 tablespoons of sugar. Boil up the orange juice. Mix the starch with a little water until smooth, bind the simmering juice slightly creamy, let it cool down
Roughly chop the chocolate and melt it with butter in a pot. Separate the eggs. Beat the egg yolks and 20 g sugar with the whisk of the hand mixer until creamy. Beat 3 egg whites, 1 pinch of salt and 20 g sugar until stiff. Stir chocolate and cream into the egg yolk mixture. Mix cocoa and flour and fold in alternately with the beaten egg whites
Grease 4 soufflé tins (each containing approx. 200 ml) and sprinkle with sugar. Pour in the soufflé mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes
Wash the starfruit, grate dry, cut into bite-sized pieces with the remaining strawberries. Wash berries, dab dry. Take out the soufflé, turn it over if necessary, dust with icing sugar, arrange the cut fruits, berries, physalis, strawberry and orange sauce and flowers on plates and serve immediately