Free From Butter for greasing
3 Tablespoons Golden Caster Sugar, plus extra to dust
Few drops of vanilla extract
Few drops of lemon juice
½ Tablespoon Cornflour
2 Egg Whites
Icing Sugar to dust
1. Start by preheating the oven to 180oC, mark 4 and put a baking tray on the shelf. Grease two large ramekins and dust them with sugar. Put the blackberries and 1 tablespoon of sugar in a small pan and simmer for 5-6 minutes until the fruit has softened.
2. Then, whizz the mixture in a blender and sieve into a mixing bowl, ensuring the pips are discarded. Let this cool slightly and then stir in the vanilla extract and lemon juice. Put 1 tablespoon of the puree into each of the ramekins and mix the cornflour with ½ tablespoon of water, then stir into the puree and set aside.
3. In a clean bowl, add the egg whites and whisk them until they form soft peaks, scatter over two tablespoons of the sugar and whisk until silky and dense. Fold a third of the egg white into the puree, then gently fold the remainder until all the ingredients are combined. Put the mixture into the ramekins and smooth the surfaces. Cook these on the baking tray for 10 minutes until they have risen, then dust with icing sugar and serve.