Method

1. Preheat the oven to 200C/400F/gas 6.

2. In a clean mixing bowl, whisk the egg whites until stiff peaks form when the whisk is removed.

3. Gradually add the caster sugar whisking well until the mixture is thick and glossy.

4. In a separate bowl, fold the egg whites into the lemon curd.

5. Spoon the mixture into a small 15cm/6in non stick frying pan and transfer to the oven for 8-10 minutes until risen and golden.

6. Meanwhile, in a pan, dissolve the sugar with the orange juice over a medium heat until syrupy.

7. Add the crushed lavender leaves and the double cream and simmer for two minutes until slightly thickened.

8. Mix the cornflour with the water to make a smooth paste.

9. Whisk this paste into the syrup over a low heat.

10. Whisk in the lemon curd and butter and stir through the mint.

11. Turn the soufflé out onto a serving plate, top with fresh blueberries and pour over the hot syrup. Serve immediately.