Ingredients
- For the soufflé
-
- 25g/1oz
butter, softened - 4 tbsp
caster sugar - 4 free-range
egg whites - 175ml/6fl oz ready-made vanilla
custard - 3
lemons, zest and juice of 2
- 25g/1oz
- To serve
-
- 200g/7oz
caster sugar - 500g/1lb 2oz
raspberries - 1 tsp
lemon juice - 1-2 tbsp
icing sugar, to taste
- 200g/7oz
Preparation method
-
For the soufflé, preheat the oven to 220C/425F/Gas 7.
-
Lightly grease four large ramekins with the butter, then dust with half the caster sugar.
-
Gently fold in the vanilla custard, lemon zest and juice until just combined.
-
Spoon the mixture gently into the prepared ramekins and place onto a baking tray.
-
Bake in the oven for 7-8 minutes then remove from the oven and serve immediately.
-
Meanwhile, for the spun sugar, melt the sugar in a frying pan over a medium heat and when it turns into a deep golden colour, remove from the heat and use a fork to flick back and forth over the back of a ladle to form a cage. Set aside to cool and harden, then carefully twist the cage off of the ladle and place onto the plate.
-
Place 300g/11oz of the raspberries and the lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar, to taste. Pass the mixture through a fine sieve into a bowl.
-
Place the soufflé onto the plate. Fill the cage with a few raspberries then drizzle the sauce around.