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Brush 6 small ramekins with softened butter, chill for 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling
To make the soufflé base, place the fruit purée and 50g of the caster sugar into a saucepan and bring to a simmer.
Combine the cornflour with approximately 2 teaspoons of water and add to the fruit purée. Cook for 5 minutes until it thickens to a thick, jammy consistency. Weigh out 50g of this for the soufflé base
Preheat the oven to 200°C/Gas mark 6
Put the egg whites into a bowl and whisk to soft peaks. Add the remaining 50g sugar and continue whisking until it reaches semi-firm peaks
Carefully fold ⅓ of the whites into the 50g fruit base. Fold in another ⅓ then finally fold in the rest
Fill the prepared ramekins, set well apart on a tray, and bake in the top of the oven for 5 minutes. Remove, sprinkle with icing sugar and serve immediately