Ingredients: 

Method:

For the blackberry puree:

1. Butter four ramekins and coat with caster sugar.
2. Gently simmer blackberries in a saucepan until fruit becomes soft.
3. Mix cornflour with 1½ tablespoons of cold water and mix until smooth.
4. Add cornflour mix to blackberries and whisk over heat until thickened.
5. Sieve the mixture into a large bowl and leave until cool.

For the soufflé:

1. Preheat oven to 180 degrees.
2. Whisk egg whites until starting to froth, then gradually add caster sugar and continue to whisk until stiff.
3. Using a spatula, gently fold in the blackberry puree until combined.
4. Fill the ramekins with the mixture, level the edges, smooth the top and sprinkle with flaked almonds.
5. Bake on a baking tray for 8-10 minutes, dust with icing sugar before serving and serve straight away.