How to Make Raspberry Soufflés

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 purée and whisk until sugar is dissolved

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

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 purée into the cornflour and water and whisk

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 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)