Method

1. Put the raspberries into a medium, heavy-based saucepan with 50g of the sugar and a splash of water. Bring to the boil, then remove from the heat and blend in a liquidizer. Push the mixture through a fine sieve to obtain a puree and transfer to a clean saucepan.

2. Put the saucepan of puree over a gentle heat. Mix the cornflour with a little water until it becomes runny, then add this to the puree, stirring continuously until the puree becomes quite thick and the cornflour is cooked out. Remove the pan from the heat and spoon the puree into a large bowl.

3. Put the remaining 75g sugar into a small saucepan with enough water just to cover it. Heat until the mixture reaches the ‘soft ball’ stage on a sugar thermometer. Remove from the heat, add to the raspberry puree and stir well until smooth. Let the puree cool completely.

4. About 20 minutes before serving, preheat the oven to 190C/gas 5. Grease 8 Size 2 ramekins well with butter and sprinkle the inside with sugar.

5. Whisk up the egg whites very well, adding 1 tablespoon caster sugar, then incorporate into the raspberry base as quickly as possible.

6. Spoon the mixture into the prepared ramekins, level them off with a knife then run your thumb around the rim of the ramekin.

7. Put the soufflés into the oven for 8-10 minutes. Once they are well risen, take them out, dust with icing sugar and serve immediately with blackberry ripple ice cream.