RASPBERRY AND MINT SOUFFLES

Preparation Method :

• Preheat oven to 180°C / 350°F / Gas mark 4. Grease 6-8 medium ramekins with melted butter.
• Put raspberries in a pan, add lemon juice and half the sugar and simmer for 3-5 minutes or until they are soft.
• Remove from heat and push through a wire sieve to remove seeds. Return puree to saucepan and mix in cornflour mixture with finely chopped fresh mint.
• Cook over medium heat, stirring constantly, until puree is thick and smooth.
• Transfer to a bowl and set aside to cool completely.
• Stir egg yolks one at a time into raspberry puree.
• Whisk egg whites in another bowl until stiff, add remaining sugar and whisk until glossy. Stir a tablespoonful of whites into raspberry mixture and fold in the rest.
• Spoon into ramekins, smooth tops level and run a small knife around the top edge of each, between the ramekin and the mixture, to help soufflés rise evenly.
• Set ramekins on a baking tray and bake for 5-7 minutes or until set and crusty on top but still soft in the middle. Remove from oven, dust tops with icing sugar and serve at once.