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1. Brush 2 large ramekins with softened butter, chill for 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling.
2. To make the soufflé base, place the fruit puree and 50g of the caster sugar into a saucepan and bring to a simmer
3. Combine the cornflour with approximately 2 tsp of water and add to the fruit puree. Cook for 5 minutes until it thickens to a thick, jammy consistency. Weigh out 50g of this for soufflé base.
4. Preheat the oven to 200°C
5. Whisk egg whites to soft peaks, add the remaining 50g sugar and whisk until it reaches semi-firm peaks
6. Carefully fold 1/3 of the whites into the 50g fruit base. Fold in another 1/3, then finally fold in the rest
7. Fill the prepared ramekins, set apart on a tray. Bake in the top of the oven for 5 minutes. Remove, sprinkle with icing sugar and serve immediately.
This recipe can be used with any fruit puree, use with the best seasonal fruit available.