French Meringue for dehydrating (6 hours in advance)

Whisk whites to soft peak with 2 drops of lemon juice. Slowly add sugar. Pipe small peaks onto trays and dry out in a low oven or dehydrator for 6 hours.

Ice Cream

Whisk sugar and yolks. Boil vanilla and milk. Pour onto yolk mix. Whisk in the mascarpone. Strain then freeze in a paco beaker. Traditional vanilla ice cream will go equally as well homemade or shop bought if you don’t own a paco jet.

Souffle

Cook the sugar to 121°C, add to reduced puree. Mix corn flour, raspberry liquor and water to a paste. Add corn flour mix and cook out until mixture boils simmer for 2 minutes then allow to cool.

Compiling the dessert

Make soufflé meringue 5 minutes prior to cooking whisk whites to soft peak with 2 drops of lemon juice. Slowly add sugar and whisk till stiff peaks. Put 3 Tbsp of the raspberry soufflé mix in a bowl and fold in enough meringue to taste, place the mixture into butter lined and sugared ramekins. Smooth the top and run your thumb around the edge, bake soufflé for 6-8 mins at 170˚c (depending on ramekin size).

Serve with a rocher or ball of ice cream sat on meringue and freeze dried raspberry pieces. Garnish with fresh raspberries and more meringue.

The soufflé base keeps well in the fridge for up to 10 days and obviously so does the ice cream…So to put a number on how many this will serve depends on how big you like your soufflé! But I will say it makes 12 at least.