Press the raspberries through a fine sieve to produce 180g of purée. Place into a thick-based pan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not let it catch and burn.

As soon as your jam is ready, put 70g of the sugar in a separate pan and add 3 teaspoons of water and mix. Put the pan on a medium heat and let the sugar dissolve. Bring it to the boil and boil the mix until it becomes a thick syrup. Now quickly stir the hot syrup into the raspberry jam.

Mix the framboise and cornflour together and stir into the jam mixture over the heat. This will help it to thicken. Turn it out into a small bowl, sprinkle the surface with icing sugar and cover closely with cling film. This can all be done the day before and kept in the fridge. It will also keep in the freezer, without setting. Either way, return the jam to room temperature before using in the next stage.

Preheat the oven to 180C/gas 4. Add a little lemon juice to the egg whites. Slowly whisk the egg whites until they form soft peaks, then fold in the remaining caster sugar, but don’t over-whisk. Add a large spoonful of the egg whites into the jam and gently mix through, which will loosen the mix. Lightly fold the remaining whites into the jam, leaving thin traces of white visible in the mixture. Spoon into four buttered and sugared large ramekins, place these on a baking tray and bake for 10 minutes.

Finally, place the hot ramekins on side plates and dust the soufflés lightly with icing sugar. Serve immediately .