- 250g/9oz raspberries
- 4 eggs, whites only
- 100g/4oz caster sugar
- juice of half a lemon
- ½ tsp cornflour, lightly dissolved in a few spoonfuls of water
- First, evenly butter and sugar ovenproof moulds for the souffles and place in the freezer.
- For the coulis, add half of the sugar to the raspberries. Place in a hot pan and cook quickly for 2-3 minutes with a good squeeze of lemon juice.
- Liquidise with a hand blender and pass through a sieve to remove the seeds.
- Place 2 tsp of coulis in the bottom of the souffli dishes and thicken the remaining coulis with the moistened cornflour.
- For the meringue, ensure the whisk and bowl are free from grease by scalding in boiling water.
- Place the egg whites in the bowl and start to whisk.
- Gradually add sugar until a smooth soft peak is obtained.
- Add a good squeeze of lemon juice at the end.
- For the souffli, take a third of the meringue and whisk into the thickened coulis.
- Lightly fold in the remaining two thirds. Do this gently so the air is not knocked out of the mix.
- Divide the mix between the dishes.
- Smooth the surface of the souffli and trim edges with your thumb.
- When ready to bake, space out on a tray and bake in a medium to hot oven (180C/350F/Gas 4) for approximately 10-15 minutes depending on the size and dish.
- Dust with icing sugar, place a raspberry on top and serve immediately.