- For the fruit base:
- 500 g fresh raspberries
- 125 g caster sugar
- 1 T cornflour
- 2 T water
- 2 T unsalted butter, melted
- 6 free-range eggs, separated
- salt, a pinch
- 50 g caster sugar, plus extra for dusting
- 300 g fruit base
- icing sugar, for dusting
1. Preheat the oven to 170°C. To make the fruit base, place berries and sugar in a small saucepan and bring to a simmer. Once simmering, whisk the cornflour with 2 T of water until a paste is formed. Whisk the paste into the raspberry mixture, then simmer for 5 minutes. Remove from the heat and cool completely. You will only use 300 g of this mixture.
2. Brush the bases of 4 ramekins with butter, then brush the sides with butter, using upward strokes. The upward strokes will help the soufflé rise. Dust the ramekins with caster sugar and chill until the mixture is ready.
3. Using an electric mixer, whisk the egg whites and salt together while gradually adding the caster sugar until stiff peaks form. Mix a third of the egg-white mixture into 300 g cooled fruit base, then fold the fruit base mixture into the remaining egg whites.
4. Fill each ramekin to the top, making sure no mixture is on rim because this could cause the soufflé to flop. Bake for 12–15 minutes, the soufflés should be well risen but still soft to the touch. Dust with icing sugar and serve immediately
Cook’s note: You can store the soufflés for up to 4 hours in the fridge until ready to bake. Freeze the remaining fruit base, use to make jam or stir through custard.