Preheat oven to 220ºC / Gas Mark 7
- To marinate the fruits, pour the berry cordial and lime juice into a saucepan. Add the fruit and stir gently. Simmer for 2 minutes. Remove saucepan from the heat and leave to cool.
- To make the soufflé, lightly brush 2 individual soufflé dishes with the melted butter and dust with caster sugar. Mix together the egg yolks, lemon zest, icing sugar, Ricotta, vanilla extract and cornflour in a bowl. Put the egg whites into a separate bowl and whisk until stiff. Fold 1 tbsp into the Ricotta mixture to loosen it, then gently fold in remaining egg whites.
- Pour mixture into the soufflé dishes, and place into a deep roasting tin. Fill the tin with water to halfway up the dishes, making a ‘Bain Marie’.
- Bake in the oven for 15 minutes until soufflés are risen and golden brown. Serve with the marinated fruits and chopped mint leaves.