1 tbsp vegetable oil
4 tbsp rose water
1 tbsp powdered gelatin
12 oz (350 g) fresh raspberries
3/4 cup confectioner’s sugar, sifted
1 tbsp fresh lemon juice
2 cups heavy cream
4 large egg whites
mint leaves, for garnish
Make a double-thick strip of wax paper large enough to tape around the outside of six 6oz (175g) ramekins, and wide enough to stand 2in (5cm) above the rim. Lightly brush the exposed inside of the wax paper with vegetable oil.
Place the rose water in a small bowl, sprinkle with the gelatin, and let stand for about 2 minutes, or until spongy. Place the bowl in a larger bowl of boiling water and stir until the gelatin dissolves. Remove from water and let cool slightly.
Reserve 12 raspberries. Puree the remaining raspberries in a food processor. Rub through a very fine sieve over a bowl to discard the seeds.
Stir in the confectioner’s sugar and lemon juice, then gradually stir in the gelatin. Refrigerate until just beginning to set.
Whip the cream until soft peaks form. Fold the cream into the raspberry mixture. In another bowl, beat the egg whites until stiff peaks form, and gently fold into the raspberry mixture. Pour into the ramekins. Refrigerate for at least 2 hours, until set.
Carefully peel off the wax paper from around the ramekins. Decorate each souffle with raspberries and a few mint leaves.