In a small bowl mix with a spoon the corn flour with the lemon juice.
On the side put caster sugar (30gram) with water (10gram) in saucepan to boil.
Add together the raspberry puree and corn flour lemon juice mix, bring to boil then cooking it for 30 seconds to allow the corn flour to cook, whisking constantly.
Take the mixture out of the saucepan and place in a separate bowl to cool. Brush the inside of the soufflé mould with soft butter then coat with caster sugar.
Start whisking egg whites in a bowl with a whisk until reaching the ‘ribbon’ stage (consistency of mixture) then add caster sugar (1 tablespoon), keep on whisking until firm meringue.
Put some (a handful) of egg white mixture into the raspberry mixture and mix thoroughly, and then fold all that mixture into the egg white mixture until there is no white showing. Pour in to each mould to the top. Smooth with spatula knife.
Bake at 200c for 12minutes
Place soufflés onto side plates with raspberry puree ready in a small jug on the side.
Break surface (centre) with a dessert spoon and pour some puree over the back of the spoon (2 desert spoonfuls should be plenty for each) into the centre of the soufflé, decorate with fresh raspberries and eat immediately.