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1
Puree the raspberries in a blender and press through a fine sieve to remove the seeds. Add enough water to make 500 milliliters of puree.
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2
To make the base, place the raspberry puree and sugar in a saucepan over a medium heat. Stir to dissolve the sugar and bring to the boil. Mix the corn flour with just enough water to make a smooth paste. Once the fruit puree reaches boiling point, reduce the heat to low and whisk the corn flour paste into the fruit puree a little at a time. Whisk for 1 minute and do not allow mixture to boil again. Remove from the heat and set aside. Chill to cool completely.
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3
Preheat the oven to 180u00b0C/350u00b0F.
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4
Place the egg whites into a very clean, very large mixing bowl, add the salt and beat at high speed until soft peaks form. Add the sugar, a little at a time, and beat until stiff peaks form. Do not over whisk or the egg whites will break down and be unable to hold the air required to life the souffle.
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5
Place the fruit puree base into a very large bowl and whisk until smooth. Add a little of the egg white mixture and stir in to loosen the consistency. Gently fold in the remaining egg white and rose essence.
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6
Brush the bases of 6 1-cup capacity ramekins with the softened butter, then, using upward strokes (this is very important), brush the sides. Chill in the refrigerator until set, and then repeat. Sprinkle in a little of the caster sugar, turning the ramekins to coat the base and sides. To fill the moulds, use a palette knife to spread the souffle mixture around the sides while holding the ramekin at a 45-degrees angle. Fill the middle and smooth top top, without allowing any mixture to stick to the rim or run over the sides.
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7
Place in the oven and bake for 12-14 minutes or until golden and well risen. Serve immediately dusted with icing sugar, and with creme anglaise or ice cream on the side, if you like.
