Combine frozen raspberries and 1 tablespoon sugar in a medium saucepan. Bring to the boil, mashing raspberries with a wooden spoon, over medium heat and cook for 2 minutes until raspberries are very soft
Using a wooden spoon, mash/push raspberries through a sieve into a bowl to form a smooth puree (it makes about 200 ml puree). Transfer to a heatproof bowl and chill until cooled
To make souffles, preheat oven to 190°C. Grease 4 x 1 cup souffle dishes or ramekins with melted butter and sprinkle each with 1/2 teaspoon sugar to lightly coat sides and base of dishes
Place 1/2 cup (125ml) cooled raspberry puree into a large bowl. Add egg yolks and sift over the flours. Stir until combined. Reserve remaining puree to serve
In a clean bowl, using electric beaters, beat egg whites until soft peaks form
Gradually beat in remaining 1/4 cup caster sugar until firm peaks form. Using a large metal spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites
Spoon mixture evenly into prepared dishes. Place on a baking tray. Bake for 10 minutes until puffed and light golden on top. Dust with icing sugar and serve immediately with remaining raspberry puree
Tips & Hints:
If you like extra sweet desserts, add an extra 1 tablespoon caster sugar to the frozen raspberries when boiling.
When pushing the raspberry puree through a sieve, scrape the underside of the sieve to capture all the puree.
Just before baking the souffles, run a blunt knife in a small circle, about 1cm from the edge and 1 cm deep, through the mixture in each dish- this helps the souffle evenly rise.