Raspberry soufflés

Method

1. Coat the inside of four ramekins with a layer of softened butter, then sprinkle with a little caster sugar. Place in the fridge.

2. Mix the cornflour with enough water to make a smooth paste.

3. Tip the raspberry jam into a saucepan and mix in the cornflour paste. Cook over a medium heat, stirring all the time until thickened. Remove from the heat and leave to cool.

4. Preheat the oven to 190°C/gas 5.

5. When almost ready to serve, whisk the egg whites in a bowl until they form firm peaks. Gradually whisk in the 100g of sugar.

6. Using a metal spoon, carefully fold in the raspberry mixture.

7. Spoon into the prepared ramekins. Place on a baking sheet and bake for 6-8 minutes until risen and golden.

8. Dust with icing sugar and serve at once.