Lemon and Raspberry Souffle

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Ingredients

Souffle Base:

  • 1 egg
  • 4 large yolks
  • 2 cupsmilk
  • 1 1/2 teaspoons sugar
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 2 tablespoons butter, cut up

Lemon Souffle:

  • Butter and sugar, for preparing the ramekins, at room temperature
  • 3/4 cup souffle base
  • 4 tablespoons lemon juice
  • 1/2 lemon, zested
  • 4 egg whites
  • 2 pinches cream of tartar
  • Heaping 1/3 cup sugar
  • 3 teaspoons raspberry or blackberry coulis or jam
  • 12 fresh raspberries

Description

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