Cooking a perfect soufflé is a great deal easier with a fab Falcon cooker. Falcon ovens offer a totally stable temperature, so you can be sure you're soufflé is cooking at exactly the right temperature. This is a great recipe that I've used countless times, and it always impresses.
1 tbsp lemon juice
100g caster sugar
2 tsp crème de framboise
1 tsp cornflour
180g egg whites (about 6)
pinch of cream of tartar or a squeeze of lemon juice
Press the raspberries through a fine sieve to produce 180g of purée. Put this into a thick-bottomed 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 - the quick response of a Falcon hob is brilliant here, as the heat goes as soon as you turn it down. To check if you have the right consistency, scrape a heatproof spoon across the bottom of the pan and the pan surface should stay exposed. If it quickly fills, keep cooking.
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. It should be 121°C on a digital or sugar thermometer. Alternatively, dip a teaspoon into the syrup and then quickly into cold water. You should be able to roll the cooling syrup into a ball between your fingers. Be careful as the syrup is exceedingly hot! When it's ready, quickly stir the hot syrup into the raspberry jam.
Mix the framboise and cornflour together and stir into the jam over the heat. This will help the jam to thicken. Turn the jam 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, meaning you can easily take the amount you need out as and when you need it. Either way, return the jam to room temperature before using in the next stage.
When ready to serve, preheat the oven to 180°C/gas 4. Add a little lemon juice to the egg whites. Slowly whisk the egg whites until you form soft peaks, then fold in the remaining caster sugar, taking care not to overwhisk. 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. To prepare these, run soft butter all over the inside, paying attention to the rim and dust with sugar, pouring out any excess. The sugar acts like mini rollers that help reduce the friction of the rising soufflé against the ramekin.
Finally, place the ramekins on a baking tray and bake for 10 minutes. Transfer the ramekins to plates and dust the hot soufflés lightly with icing sugar. Serve immediately.