- 150ml/5fl oz whole milk
- 1 vanilla pod, split
- 1 lemon, zest only
- 50g/2oz butter, plus extra for greasing
- 30g/1oz plain flour
- 100g/3½oz caster sugar (plus extra for sprinkling)
- ½ lemon, juice only
- 3 free-range eggs, separated
- 100g/3½oz caster sugar
- 1 tsp rosewater
- 100ml/3½fl oz water
- 50ml/2fl oz white wine
- 200g/7oz raspberries
- Preheat the oven to 220C/425F/Gas 7.
- Place the milk, vanilla pod, lemon zest and half of the sugar into a pan over a medium heat and bring to near boiling, then remove from the heat.
- In a separate pan, melt the butter, then add the flour and stir to combine.
- Strain the hot milk mixture then gradually add to the butter and flour mixture, stirring constantly, until thickened.
- Meanwhile, using an electric whisk, beat the lemon juice and egg yolks together in a bowl, until very pale and fluffy, about 3-5 minutes.
- Add the hot milk mixture and whisk well to combine as a smooth custard.
- In a separate bowl, whisk together the whites and other half of the sugar, until stiff peaks form when the whisk is removed.
- Fold a spoonful of the egg white mixture into the custard mixture, then gently fold in the remaining egg whites, until just combined.
- Grease two ramekins with butter and sprinkle them with a little sugar to coat the insides.
- Pour the soufflé mixture into both ramekins so that it comes almost to the top.
- Run your thumb, or the handle of a teaspoon, around the edge to make a small indentation (this will help the soufflé to rise).
- Place the ramekins onto a baking sheet and place into the oven to bake for 10-12 minutes, or until risen and light golden-brown.
- For the sauce, place the sugar, rosewater, water and wine into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.
- Add the raspberries and stir for one minute.
- Blend the sauce with a hand-held blender then pass the sauce through a sieve.
- Remove the souffés from the oven and place onto plates. Use a spoon to cut out a small hole in the top of each soufflé and pour in some of the raspberry sauce. Serve immediately.