Chilled raspberry soufflés

Method

Cover the gelatine with cold water and leave for 10min. Cut 10 strips of baking parchment, each roughly 7.5 x 38cm (3 x 15in). Wrap each strip around a ramekin, leaving a 4cm (1½in) collar above the dish. Secure with string.

In a food processor, whiz raspberries with liqueur and half the icing sugar until pulpy. Sieve to remove seeds. Stir purée into the yogurt and beat until smooth.

Squeeze out excess water from the gelatine, put into a bowl and pour over 100ml (3½fl oz) boiling water. Whisk to dissolve, then whisk into the yogurt mix.

In a clean bowl, whisk the egg whites and remaining icing sugar until just stiff.

In another bowl, whip the cream until it just holds its shape. Stir the cream into the yogurt mix, then use a metal spoon to fold in the egg whites in two batches.

Divide the mix among the ramekins. Don't panic if it sits above the top of the dishes - the paper will keep it in. Chill for 2-3hr.

To serve, dust soufflés with cocoa, then remove string and parchment. Decorate with chocolate shavings.