Set aside a few berries to be used as garnish. Drizzle brandy over half of the remaining berries and purée the rest in a food processor.
Divide brandied berries between four ramekins. Make a collar for the ramekins using wax paper and secure them
Beat together the egg yolks and castor sugar in
a glass bowl until light.
Beat in the milk. Place the bowl over a saucepan of simmering water and whisk until thick and foamy. Remove from the heat and whisk until cool.
Place gelatine in a small bowl. Add 30ml water and soak for two minutes. Heat in the microwave until dissolved. Stir a little of the custard mixture into the gelatine, then mix into the remaining custard mixture. Fold in the purTed berries. Allow to set slightly.
Beat 200ml of the cream until stiff. Fold into mixture.
Pour into ramekins and refrigerate for three to four hours until set.
To serve, remove the paper collars from the soufflTs. Beat remaining cream and place a spoonful on top of each soufflT. Decorate with reserved berries and sprigs of mint.