Secure paper collars around 4 straight-sided, 175 ml (6 fl oz) ramekins. Reserve 4 tablespoons of the puree.

Sprinkle the gelatine over the water in a cup; leave until spongy, then stand the cup in a bowl of very hot water until the gelatine is completely dissolved.

Meanwhile, whisk the egg yolks and sugar together in a heatproof

bowl over barely simmering water until thick and pale.

Remove from the heat. Whisk in the dissolved gelatine and the remaining raspberry puree. Turn into a clean large bowl, cover and chill, stirring occasionally, until on the point of setting.

Whip 225 ml (8 fl oz) of the cream until it forms soft peaks. Using clean beaters, whisk the egg whites until standing in soft peaks. Fold the cream and egg whites into the raspberry mixture. Divide between the prepared dishes, cover lightly and chill for about 2 hours, until set.

Remove the adhesive tape from paper collars; then gently peel away from the souffles with the aid of a round-bladed knife. Press crushed ratafias around the sides.

Sweeten the reserved puree with caster sugar, to taste. Spread 1 tablespoon puree over the top of each souffle.

Whip the remaining cream with 2 teaspoons caster sugar until standing in soft peaks. Decorate the top of each souffle with raspberries and piped cream.