Semolina Soufflé with Raspberry Sauce

Preheat the oven to 190 degrees (convection oven: 170 degrees, gas: level 3-4).

Cover a deep baking tray or rectangular gratin dish with kitchen roll and fill with enough water to cover 6 soufflé dishes (6-8 cm in diameter) with 1/3 of the water.

Grease and sugar the molds and set aside to cool.

Keep some raspberries for decoration, 2-3 per souffle, depending on size.

Finely grind remaining raspberries with powdered sugar and juice of one lemon. Pass through a fine sieve and season to taste with raspberry brandy.

Bring milk with scraped vanilla pod, butter and sugar (I) to a boil. Gradually drizzle in semolina and make 5 minutes, stirring continuously. Cool the mixture a little. Mix in egg yolks and cornstarch.

Whip egg whites with sugar (Ii) until very stiff – carefully fold into cooled semolina mixture.

Boil water in the prepared baking tray (or mold).

Pour the mixture into the molds (the rim should be as wide as your thumb). Bake in a water bath in the heated stove on the middle shelf at 190 °C in about 20-half hours until golden brown.

Arrange souffle with sauce, fruit and leaves – dust with powdered sugar, bring to table.

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