Vanillasouffle

Ingredients

• 250 g frozen raspberries
• 80 g sugar
• 1 tsp lemon juice
• 180 ml milk
• 30 g sugar
• 0.5 Vanilla pod
• 4 egg yolks (size S)
• 0.5 tbsp cornstarch
• 2 tsp flour
• 60 g white chocolate
• 4 egg whites (size S)
• 40 g sugar
• 0.5 organic lemon (grated zest)
• soft butter (for the molds)
• 30 g sugar

Instructions

1. 1.

   For the raspberry sauce, gently heat frozen raspberries and sugar in a pot, stirring occasionally until it boils once. Blend the raspberries with a hand blender and strain through a fine sieve. Squeeze out excess liquid from the sieve. Season the raspberry sauce with lemon juice.

2. 2.

   For the pastry cream, pour milk with half of the sugar and the split vanilla pod into a pot and bring to a gentle boil. In the meantime, whisk egg yolks and remaining sugar in a stand mixer on high speed until frothy. Sift cornstarch and flour into the whisk and fold into the yolk mixture at reduced speed.

3. 3.

   Remove the vanilla pod from the milk, scrape out the seeds and add them to the milk. Turn the mixer down to low speed and slowly pour the hot milk into the yolks. Return the mixture to the pot and cook while stirring constantly until it boils, being careful not to burn the cream on the bottom. Transfer the cream immediately to a bowl, smooth it and cover with cling film. Let cool slightly.

4. 4.

   Grease vanilla souffle molds well with butter and dust with sugar. Preheat oven to 200°C.

5. 5.

   Chop white chocolate and melt over a gentle double boiler.

6. 6.

   Whisk egg whites and sugar in an electric hand mixer until the meringue has shine and holds its shape. Add lemon zest.

7. 7.

   Fold the melted chocolate into the pastry cream, then fold in one third of the meringue. Gently fold in the remaining meringue with a spatula or spoon.

8. 8.

   Divide the mixture into the molds and place them on a baking sheet. Bake for 12 minutes on the middle rack. Do not open the oven door during baking.

9. 9.

   Place the souffles on serving plates and serve immediately. Serve raspberry sauce so guests can pour it over the center of each souffle.