Type: Sweets

Difficulty: Easy

Serves: 4 at home or 24 tastes in the classroom

Fresh from the garden: raspberries, lemons, eggs

Recipe source: Majura Kitchen Garden

• metric measuring spoons & cups
• small microwave-proof bowl
• pastry brush
• chopping board & non-slip mat
• 1 small knife
• small soufflé dishes or ramekins
• scales
• bowls – 1 small, 1 medium, 1 large
• fork
• beaters
• juicer
• large metal spoon
• metal teaspoon
• wire rack

• 250 g raspberries, fresh or frozen
• 1 tablespoon lemon juice
• 2 tablespoons sugar, plus extra for dusting
• 1 tablespoon cornflour
• 2 teaspoons water
• 5 eggwhites, at room temperature
• 2 tablespoons caster sugar, extra
• 1 tablespoon butter

• Set out your ingredients.
• Preheat the oven to 180^oC.
• Melt the butter in the small microwave-proof bowl. Brush the soufflé dishes with the butter and dust with the extra caster sugar. Give each dish a gentle tap upside down to remove any extra caster sugar.
• Juice the lemon.
• Mash the raspberries with the lemon juice and 2 tablespoons sugar with the back of a fork.
• Blend the cornflour with the water and add to the raspberry mixture.
• Separate the yolks from the whites, making sure there is no yolk in the whites.   Beat the whites until they form soft peaks. Add the extra caster sugar, a teaspoon at a time, and beat until the meringue is stiff and glossy.
• Fold a third of the meringue through the raspberry mixture using a metal spoon, then gently fold in the remaining meringue.
• Use a metal teaspoon to two-thirds fill the soufflé dishes.
• Bake for 8 – 10 minutes or until well risen. Serve immediately.