Special equipment:
food processor with blade attachment
6 ramekins

Ingredients:
unsalted butter, for greasing
1⁄2 cup sugar, plus extra for the ramekins
1lb 2oz (500g) raspberries
5 egg whites, at room temperature
2–3 tbsp confectioner’s sugar, for sprinkling

For the Kirsch custard:
1 1⁄2 cups milk
1⁄4 cup sugar
5 egg yolks, at room temperature
1 tbsp cornstarch
2–3 tbsp Kirsch

Method:
1 For the custard, pour the milk into a saucepan and bring just to a boil over medium heat. Set aside 1⁄4 of the milk. Add the sugar to the milk and stir until dissolved.

2 Put the yolks with the cornstarch into a bowl and whisk until smooth. Add the sweetened milk, whisking until just smooth.

3 Cook over medium heat, stirring constantly, until thick. Remove from the heat. Stir in the reserved milk, strain it into a cold bowl, and let it cool. If it forms a skin, whisk to dissolve it.

4 Stir in the Kirsch. Cover and refrigerate. Brush the ramekins with butter and sprinkle with sugar. Preheat the oven to 375°F (190°C).

5 Purée the raspberries with half the sugar. Work through a sieve. Whisk the egg whites until stiff. Add the remaining sugar and whisk until glossy.

6 Add 1⁄4 of the meringue to the purée and stir to combine. Add to the remaining meringue and fold in gently.

7 Spoon the mixture into the ramekins and run a finger around the top edge of the mix.

8 Bake for 10–12 minutes, until puffed and lightly browned on top. Sift over confectioner’s sugar and serve with the custard.

Raspberry Souffles Recipe