1. Prepare six ½-cup capacity soufflé dishes by tying a double strip of baking paper around the outside of each, extending 2cm/1inch above the rim.

2. Put the brandy in a small heatproof bowl with 2 tablespoons of hot water. Sprinkle with the gelatin and then stand in a large bowl of warm water, stirring until dissolved. Cool slightly.

3. Beat the cream until soft peaks form. In a separate bowl, beat egg whites into soft peaks. Gradually beat in at least 2 tablespoons of the sugar until dissolved. Beat in egg yolks. If the raspberries are quite tart, add the remaining sugar to the egg white. Fold the egg mixture lightly into the cream, trying not to lose the volume. Lightly fold in the combined gelatin mixture and the raspberries. Spoon into the dishes and chill for several hours, until set. Peel away the paper and serve with cream and raspberries.

Hint: When adding a gelatin mixture to another, both must be the same temperature or lumps will form.