Raspberry soufflés

Raspberry base

• unsalted butter, for greasing
• 50 g caster sugar, plus 12 tsp for dusting
• 220 g frozen raspberries
• 30 g lemon juice
• 20 g cornflour
• 40 g water

Soufflé mixture

• 60 g caster sugar
• 120 g hard nougat, broken into pieces (3 cm)
• 8 egg whites (approx. 290 g)
• 1 tsp cream of tartar
• icing sugar, for dusting