Method

Blitz raspberries in a liquidiser or use a stick/hand blender in a saucepan, in a saucepan add raspberry puree, lemon juice, cornflour mixed with a little water to loosen & the sugar, place over a med heat mix & simmer for 2 to 3 minutes.

Pour puree through a sieve into a bowl to remove the pips, squeeze pulp with the back of a wooden spoon, set aside covered to go cold.

Pre-heat oven to 150°C fan.

In a food mixer with a balloon whisk beat egg white until soft peaks then add caster sugar in slowly, continue to whisk to firm peaks.

Take ramekins & well butter the inside then add a tsp of icing sugar & coat, shake out excess.

Add a 1/3rd of the meringue mix & fold carefully into the raspberry puree, then fold in the rest of the meringue.

Fill each ramekin with the souffle mix, then use a pallet knife to smooth off the top, then with the side of your thumb make a grove around the rim.

Place filled ramekins in the oven & bake for about 15 minutes or until they have well risen.

Dust with icing sugar & serve warm.