Chef Paul Smart's recipe - raspberry soufflé
250ml of raspberry purée, 25g of cornflour, 100g of sugar and 180g of egg whites. For the sauce: 150ml of cream and 150g of white chocolate will do nicely. Stir the raspberry purée over a low heat and whisk in the cornflour. Allow it to cook for 5 minutes then take off the heat and set to one side.