Ingredients

• 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

Directions

• 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.