Preheat the oven to 400ºF.

Grease 6 ramekins with coconut oil.Heat the honey so that it is runny and set aside.

Juice the lemon, straining to remove any seeds or flesh. Set aside. Reserve 12 raspberries. Purée the remaining

raspberries in a blender until liquefied. Strain to remove the seeds.Set aside in a medium-sized bowl.

Place the egg whites into a clean, dry bowl. Beat until soft peaks form, then slowly drizzle in the honey, beating

well between each drizzle. Once all of the honey has been incorporated, place a large spoonful of the meringue mixture into the raspberry mixture. Mix until well combined. You don’t need to be too careful at this stage.

Next, transfer the raspberry mixture into the meringue mixture. Fold it in carefully, being careful to keep the light and airy texture of the egg whites. Spoon the meringue into the prepared ramekins. Fill right to the top. Tap gently on your kitchen counter to remove

any air bubbles. For a neat soufflé, scrape the top so it sits flush with the ramekin dish.

Place in a deep baking sheet. Fill halfway up the sides of the ramekins with cold water. Bake for 10-12 minutes or

until the soufflés have risen and are a light golden color. Serve immediately with the remaining raspberries.

Don’t need to be too careful at this stage.

Preheat the oven to 400ºF.

Grease 6 ramekins with softened coconut oil.

Heat the honey so that it is runny and set aside.

Reserve 12 raspberries. Purée the remaining raspberries in a blender until liquefied. Strain to remove the seeds. Set aside in a medium-sized bowl Juice the lemon, straining to remove any seeds or flesh. Add to the raspberry mixture.

Place the egg whites into a clean, dry bowl. Beat until soft peaks form, then slowly drizzle in the honey, beating well between each drizzle.

Once all of the honey has been incorporated, place a large spoonful of the meringue mixture into the raspberry

Next, transfer the raspberry mixture into the meringue mixture. Fold it in carefully, being careful to keep the light and airy texture of the egg whites.

Spoon the meringue into the prepared ramekins. Fill right to the top. Tap gently on your kitchen counter to remove any air bubbles. For a neat soufflé, scrape the top so it sits flush with the ramekin dish.

Place in a deep baking sheet. Fill half- way up the sides of the ramekins with warm water. Bake for 10-12 minutes or until the soufflés have risen and are a light golden color. Serve immediately with the remaining raspberries.