Ingredients

• 25g/1oz butter
• softened
• 4 tbsp caster sugar
• 4 free-range egg whites
• 175ml/6fl oz ready-made vanilla custard
• 3 lemons
• zest and juice of 2
• 200g/7oz caster sugar
• 500g/1lb 2oz raspberries
• 1 tsp lemon juice
• 1-2 tbsp icing sugar
• to taste

Directions

• For the soufflé
• preheat the oven to 220C/425F/Gas 7.
• Lightly grease four large ramekins with the butter
• then dust with half the caster sugar.
• Whisk the egg whites in a large clean bowl until soft peaks form when the whisk is removed. Slowly whisk in the remaining caster sugar and continue to whisk until stiff peaks form.
• Gently fold in the vanilla custard
• lemon zest and juice until just combined.
• Spoon the mixture gently into the prepared ramekins and place onto a baking tray.
• Bake in the oven for 7-8 minutes then remove from the oven and serve immediately.
• Meanwhile
• for the spun sugar
• melt the sugar in a frying pan over a medium heat and when it turns into a deep golden colour
• remove from the heat and use a fork to flick back and forth over the back of a ladle to form a cage. Set aside to cool and harden
• then carefully twist the cage off of the ladle and place onto the plate.
• Place 300g/11oz of the raspberries and the lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar
• to taste. Pass the mixture through a fine sieve into a bowl.
• Place the soufflé onto the plate. Fill the cage with a few raspberries then drizzle the sauce around.