Dessert Recipes - Hot Raspberry and Lemon Souffle Recipe

Ingredients

• 65 g/generous 1/4 cup unsalted (sweet) butter

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 100 g/4 oz raspberries

• 30 ml/2 tbsp kirsch

• 40 g/1/2 cup plain (all-purpose) flour

• Finely grated rind and juice of 2 lemons

• 3 eggs, separated

• 150 ml/2/3 cup milk

• Icing (confectioners') sugar, for dusting

• Cream, to serve

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Method:

1. Butter eight ramekin dishes (custard cups) with a little of the butter and sprinkle with 25 g/1 oz/2 tbsp of the caster sugar.

2. Divide the raspberries between the dishes and sprinkle with kirsch. Melt the remaining butter in a saucepan, add the flour and cook, stirring, for 1 minute.

3. Remove from the heat and gradually blend in the lemon juice and milk. Return to the heat, bring to the boil and cook, stirring, for 2 minutes.

4. Remove from the heat and beat in the egg yolks, remaining sugar and lemon rind. Whisk the egg whites until stiff.

5. Stir 30 ml/2 tbsp into the thick mixture to slacken it slightly, then fold in the remainder with a metal spoon.

6. Spoon into the ramekin dishes and place a little apart on a baking (cookie) sheet.

7. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 12 minutes until risen, golden and just set.

8. Quickly dust with sifted icing sugar and serve straight away with cream.