Vanilla and Raspberry Soufflé

Ingredients:

10g (1oz) butter
50g (2oz) castor sugar plus extra to sprinkle
1 vanilla pod
125ml (4fl oz) milk
4 eggs separated
10g (1/2 oz) flour
2 tbsp (30ml) Framboise liqueur (optional)
125g (4 oz) fresh raspberries
4 Pyrex Ramekins

- Line the inside of the Pyrex ramekins with half of the butter, then cover this with castor sugar.
- Using a knife cut down the centre of the vanilla pod to release the pulp. Place any pulp along with the vanilla pod into a saucepan with the milk. Bring to the boil.
- Mix 2 egg yolks, flour and sugar to a smooth consistency in a basin, then pour over the boiling milk and stir until well combined.
- Pour this mixture into a clean saucepan and stir continuously over a gentle heat until the mixture begins to thicken. Remove from heat and allow to cool slightly.
- Add remaining egg yolks, butter and the Framboise (if using) to the custard mixture, stir well.
- Whip the 4 egg whites until stiff, then carefully fold into the custard mixture – which should be just warm.
- Place 3-5 raspberries into the base of each ramekin and top with the soufflé mix. Level off each top with a palette knife.
- Put each ramekin onto a baking sheet and cook in the oven for 15-20 minutes or until each has well risen and is firm to the touch.
- Remove from oven and dredge with icing sugar.
- Soufflés do not hold, so must be served immediately – accompanied by vanilla ice cream or sorbet.
- Decorate with icing sugar.