Raspberry & Rose Soufflé recipe

Chill 4 ramekins then brush with the melted butter taking care to only make upward strokes. Chill for 5 minutes then repeat.

Sprinkle with 40g caster sugar and set back into the fridge.

Preheat oven 180C. Pop a metal baking tray on the top shelf to heat up, the bottom heat will help your souffle rise.

Blitz the raspberries to a smooth puree in a blender.

Weigh out 360g raspberry puree and add to a small pan. Bring to a simmer then temper the cornflour with 1-2 tbsp cold water.

Add the cornflour to the raspberry puree, along with the rose water and bubble for 1-2 minutes or until thick. Set aside.

Meanwhile, whisk the egg whites until foamy then add the remaining 60g sugar 1 tbsp at a time.

Whisk until you have stiff, glossy peaks then add the blood orange juice and mix until only just homogenous.

Take a sacrificial spoon of the meringue and mix though the raspberry puree to loosen. Very carefully fold through the remaining meringue until smooth.

Fill the ramekins and flatten the top with an offset spatula. ‘Top Hat’ the souffle with a damp finger by running around the edge to create a small, clean gap.

Bake for 8-12 minutes or until risen with a gooey baveuse centre. Dust with icing sugar and serve immediately with fresh raspberries on the side.