Preparation

Raspberry souffle

First prepare some individual ramekins by wrapping some greaseproof paper around the outside of each one, leaving 5cm of paper above the rim, securing it with paper and string or tape.

Soak the gelatine leaves in cold water (for about 15mins)  Take one third of the raspberry puree and gently heat to a simmer, remove from the heat and add the squeezed gelatine leaves, stir until completely melted. Now add the butter mixture and the rest of the raspberry puree and make sure it is all dissolved, leave to one side while you make the meringue.

The Italian meringue: Put 3 tablespoons of water into a small heavy bottomed sauce pan (with a thermometer, for checking the temperature) and add the sugar. Gently bring the mixture to a boil so the sugar starts to melt, gently swirling the pan and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water.

Boil the syrup until it reaches 110c (the soft-ball stage) and as soon as possible whisk the egg whites to form a soft peaks. Add the hot melted sugar in a continuous thin stream, keep whisking the egg whites and melted sugar until they have begun to cool down.

Finally whisk in the Italian meringue to the raspberry puree and fold in the cream. Fill the ramekins to a centimetre above the brim. Put into the fridge for four hours.

To serve remove the paper and decorate with wild raspberries.

Raspberry ice-cream

Start by putting the milk and half the cream in a saucepan and bringing them to the boil. In a bowl, mix the egg yolks and sugar. Then add the boiled milk to the egg mixture, whisking continuously until it is well incorporated. Pour the mixture into a clean saucepan and heat it slowly to make custard. Be careful not to overheat the mixture as it will curdle. Remove it from the heat. Put the raspberries with the sugar and orange juice in pan and simmer till tender then put in the processor and purée.

Put the custard through a sieve and add the remaining cream and the raspberries. Allow it to cool completely before putting it into an ice cream machine for 20 minutes.

Orange tuile biscuits

Mix the sugar and flour. Pour in the orange juice and the melted butter and mix well. Then carefully fold in the ground and slivered almonds. With the mixture make small walnut size balls and put them on a greased baking tray. Using the palm of your hand dipped in cold water (shake off any excess), press the tuiles down – not too flat because they spread evenly while cooking.

Place the baking tray in the oven and cook for approximately 8 minutes or until golden.