Vanilla creams with raspberry coulis

Method

1. Cut 6 squares of muslin large enough to line the ramekins and overlap slightly around the edges. Dampen the muslin and line the ramekins.

2. Place the caster sugar in a saucepan with 3 tablespoons of water and cook until the sugar dissolves.

3. Increase the heat and cook until the mixture reaches 120C on a sugar thermometer - this should take about 5 minutes of boiling time.

4. Whisk the egg whites until firm and pour the hot sugar syrup over the egg whites, whisking continuously until cool.

5. Whisk the cream until soft peak stage. Stir in the vanilla seeds and essence.

6. Fold in the whipped egg whites.
7. Spoon the mixture into the lined ramekins and fold over the excess muslin. Refrigerate for several hours to firm up the creams.

8. To make the sauce, cook the raspberries, sugar and lemon juice in a pan for 5 minutes, until the fruit has softened. Pass through a fine sieve and leave to cool.

9. To serve, spoon a little raspberry sauce onto each of 4 dessert plates, top with a vanilla cream, decorate with raspberries, and dust with a little icing sugar.