Blend raspberries to a purée and pass through a sieve to remove seeds.

Place in a saucepan and bring to the boil.

In a separate saucepan, add the sugar and 25ml of the water and bring to the boil.

Cook until sugar starts to change to a light brown colour.

When the sugar has changed colour, pour into the just-boiled purée.

Mix the cornflour with the remaining 25ml of water and add to the saucepan, then whisk until fully incorporated.

Place in a bowl and cover with cling film and allow to cool until needed.

For the soufflé, butter ramekins, then coat with some sugar, shaking out any excess.

Place ramekins in the freezer.

In another bowl whisk the egg whites, making sure this is grease free or they will not stiffen.

When they have started to form, sprinkle over half of the sugar and whisk again.

Just before the whites are at stiff peak, sprinkle over the rest of the sugar.

Stop whisking when the whites are shiny

Take one third of the whites and beat into the cold raspberry base making a smooth paste.

With a spatula, gently fold the remaining egg whites, until completely folded into the base.

Tip the soufflé mix in to the ramekins and tap them to release air bubbles.

Using a palette knife scrape the excess off the top of the ramekins.

Wipe butter around the inside edge of the ramekins to ensure the soufflé doesn’t stick and dust with sugar.

Place the ramekins on a tray and bake in the oven for 7-8 minutes at 180°C.

Remove from the oven and dust with icing sugar.