Ingredients
Method
1.Preheat oven to 180°C. Grease four 1 cup (250ml) ovenproof dishes; place on oven tray.
2.Place 250g of the raspberries and the water in small saucepan and bring to the boil. Reduce heat and simmer, uncovered, until raspberries soften. Add sugar and stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until mixture is thick and pulpy. Remove from heat and push mixture through a fine sieve over a small bowl. Discard seeds.
3.In small bowl, beat egg whites with electric mixer until soft peaks form. With motor operating, gradually add hot raspberry mixture; beat until well combined. Spoon mixture into dishes.
4.Bake soufflés about 15 minutes or until puffed and browned lightly.
5.Meanwhile, beat remaining raspberries, cream and extra sugar in small bowl with electric mixer until thickened slightly.
6.Serve soufflés immediately with raspberry cream. Dust with a little icing sugar,
