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Serves 6

You will need six ramekins.
Make sure to coat the bottom and creases as well as the corners of each ramekin. Simply prepare softened butter and use a pastry brush to coat the bottom and sides. Dust your ramekin with caster sugar and put in freezer until needed.

Ingredients
Soufflé base
250g raspberry purée or fresh raspberries blended and sieved (add sugar to taste)
1/2 dessert spoon cornflour
2 egg yolks

Meringue base
2 egg whites (room temperature)
1 dessert spoon icing sugar
1 dessert spoon cornflour

Method
Firstly, preheat your oven to 190 degrees.

Soufflé base
1. Take the puree to 80 degrees to thicken
2. Let it cool down
3. Add the egg yolk

Meringue base
1. Using an electric hand blender, whip egg whites to stiff peak adding sugar and cornflour gradually.
2. Fold the soufflé base and meringue base together.

Pour your mixture into your ramekins and place in centre of the oven and bake for 9 minutes (fan assisted oven) or 14 minutes (non fan assisted oven).

Serve your soufflé immediately with a scoop of hazelnut or vanilla ice cream.

Enjoy!