- 1 T butter
- 4 large free-range egg whites
- 125 g caster sugar
- 4 t Bonne Maman Raspberry Preserve
- 1 T icing sugar, to dust
Preheat the oven to 200°C (fan oven 180°C).
Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.
Whisk the egg whites in a dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the preserves, then spoon the soufflé mixture into the prepared ramekin dishes.
Bake on the centre shelf in the preheated oven for 12-15 minutes.
Lightly dust with the icing sugar and serve immediately.