Raspberry Soufflé

Instructions

1. Prepare the ramekins
   Preheat the oven to 375°F (190°C). Thoroughly butter the insides of four 8-ounce ramekins, then coat with granulated sugar, tapping out any excess. Place the prepared ramekins on a baking sheet and refrigerate until ready to use.
2. Make the raspberry purée
   Process 250g of the raspberries in a food processor until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spoon to extract all the juice. You should have about ½ cup of purée. Set aside.
3. Prepare the soufflé base
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute until smooth. Gradually whisk in the milk and continue cooking, whisking constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and transfer to a large bowl. Allow to cool slightly, then whisk in the egg yolks one at a time, followed by the raspberry purée, vanilla extract, and lemon juice.
4. Beat the egg whites
   In a clean, dry bowl, beat the egg whites with the cream of tartar and salt until foamy. Gradually add 75g of the sugar and continue beating until stiff, glossy peaks form, about 2-3 minutes. Be careful not to overbeat.
5. Fold and fill
   Gently fold a quarter of the egg whites into the raspberry base to lighten it. Then carefully fold in the remaining egg whites, taking care not to deflate the mixture. Chop the remaining 50g raspberries and fold them in gently. Spoon the mixture into the prepared ramekins, filling them to the top and leveling with a spatula.
6. Bake the soufflés
   Run your thumb around the edge of each filled ramekin to create a small channel (this helps the soufflés rise evenly). Place the baking sheet with the ramekins in the middle rack of the preheated oven. Bake for 12 minutes until risen and slightly golden on top, but still soft in the center.
7. Serve immediately
   Remove from the oven, dust with powdered sugar, and serve immediately. For an elegant presentation, poke a small hole in the center of each soufflé and place a few fresh raspberries inside before serving.