Ingredients

Divide egg white from egg yolk

Put egg white in a bowl and put a side

Place the raspberries in a saucepan over low heat and cook for 3-4 minutes

Squeeze the lemon juice

$Add caster sugar into the pur\u00e9e and whisk until sugar is dissolved$

Add caster sugar into the purée and whisk until sugar is dissolved

$After whisking pass the pur\u00e9e through a sieve and return to the pan over low heat$

After whisking pass the purée through a sieve and return to the pan over low heat

$Sift raspberry pur\u00e9e into a bowl the. Put the pur\u00e9e back into the saucepan$

Sift raspberry purée into a bowl the. Put the purée back into the saucepan

Then add 2 tablespoons of lemon juice

Mix 1 tablespoon of cornflour and 3 teaspoons of water

$Add the pur\u00e9e into the cornflour and water and whisk$

Add the purée into the cornflour and water and whisk

$Put the pur\u00e9e into the fridge till it's cool$

Put the purée into the fridge till it's cool

Beat the egg white until peak form

In peak form the add 1 third of a cup of sugar

$Take out the pur\u00e9e and mix the pur\u00e9e with the egg white$

Take out the purée and mix the purée with the egg white

Mix well until egg White is pink and put in ramekins

Place on baking tray and cook for 12-15 minutes

And dust with icing sugar (optional)

How to make raspberry soufflés

Make Raspberry Soufflés