Iced Raspberry & Glayva Soufflé

I first developed this recipe as a young chef for a small wedding I was doing. I wanted to get something as grand as a soufflé onto the menu but didn’t have the confidence to put on a hot soufflé. The hardest thing about this recipe is getting the greaseproof paper around the outsides of the ramekin. Once you have sorted that it is a very easy dish to make. It is perfect for entertaining as it can be made well in advance. Before serving, I normally place the soufflés in the fridge for about