Chilled Raspberry Souffles

Thaw the berries if frozen. Put the raspberries in a food processor and blend until smooth. Tip the purée into a medium fine sieve placed over a bowl, and use a rubber spatula to push it through. Discard the seeds. Soak the gelatine leaves in a dish of cold water for 5 minutes until soft. Put 1 cup raspberry purée into a pot and heat but do not boil.

Squeeze the gelatine leaves to remove excess water and add to the warm purée. Stir well to dissolve. Mix this back into the remaining purée along with the lime zest. Whisk the yolks and sugar with an electric mixer until light and fluffy and thick enough for the whisk to leave a ‘ribbon trail’ when lifted.

Fold the purée into the beaten egg yolks then gently fold through the cream. Whisk the egg whites until firm peaks form and fold these into the raspberry mixture, using a large metal spoon.
Pour the mixture into 6 x 1 cup serving glasses or dishes, cover and refrigerate until set - at least 4 hours.

The soufflés can be made the day before. Serve with fresh raspberries, a spoonful of mascarpone and a thin slice of chocolate marquise. Serves 6