Raspberry Soufflé
5.5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1 tsp (5g) lemon juice
Place over medium heat, stirring constantly
Simmer for about 5 minutes until thickens
Sieve to remove seeds
4 large eggs
Separate whites from yolks
3 tbsp (45g) sugar
Mix to combine
5 tbsp (50g) flour
mix to combine
1 1/4 cup (300ml) milk
Pour about a third of hot milk to temper the yolks
Add the rest of the milk
Place over medium-low heat
Stir continuously until thickened
Remove from heat
1 tsp (5g) vanilla extract
Let it cool to room temperature
4 ramekins 8 oz (230 ml capacity each)
Grease with butter
Coat with sugar
Mix vanilla pastry cream with raspberry sauce
¼ tsp (1g) salt
Whip egg whites until foamy
Gradually add 3 tbsp (45g) sugar
Whip until stiff peaks form
Gently fold the whipped whites into the mixture
Divide evenly
Place into a preheated baking sheet
Bake at 375F (190C) for 15-20 minutes until puffed and golden
Dust with powdered sugar
Serve immediately