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1
Make a double-thick strip of wax paper large enough to tape around the outside of six 6oz (175g) ramekins, and wide enough to stand 2in (5cm) above the rim.
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2
Lightly brush the exposed inside of the wax paper with vegetable oil.
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3
Place the rose water in a small bowl, sprinkle with the gelatin, and let stand for about 2 minutes, or until spongy.
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4
Place the bowl in a larger bowl of boiling water and stir until the gelatin dissolves.
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5
Remove from water and let cool slightly.
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6
Reserve 12 raspberries.
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7
Puree the remaining raspberries in a food processor.
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8
Rub through a very fine sieve over a bowl to discard the seeds.
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9
Stir in the confectioner's sugar and lemon juice, then gradually stir in the gelatin.
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10
Refrigerate until just beginning to set.
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11
Whip the cream until soft peaks form.
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12
Fold the cream into the raspberry mixture.
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13
In another bowl, beat the egg whites until stiff peaks form, and gently fold into the raspberry mixture.
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14
Pour into the ramekins.
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15
Refrigerate for at least 2 hours, until set.
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16
Carefully peel off the wax paper from around the ramekins.
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17
Decorate each souffle with raspberries and a few mint leaves.
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18
Variation
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19
Blackberry Souffle
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20
Use fresh blackberries in place of the raspberries, taking extra care to remove all of the seeds from the puree before adding to the whipped cream.
