This is a wonderful dessert, half light soufflé, half creamy pudding.
It can sit for 5 to 10 minutes if you are not quite ready for it.
This is also delicious using passionfruit juice in place of the lemon juice.
A 2-quart ovenproof souffle dish
Place the raspberries in the bottom of the soufflé dish.
Put the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream them on medium high speed for 2 minutes, until light. Beat in the egg yolks, one at a time. On medium low speed, add the lemon juice, flour, and salt, and then the milk. (This part of the batter can be made ahead. Refrigerate it until you are ready to bake the soufflés.)
Choose a roasting pan large enough to hold the soufflé dish, and put it in the oven. Fill it one-quarter full of water.
Put the egg whites in a clean bowl of an electric mixer. With the whisk attachment, whip them on medium speed until frothy. Increase to high speed and continue whipping until soft peaks form. Fold the egg whites into the lemon mixture.
Pour the batter over the raspberries in the soufflé dish.
Put the soufflé dish in the prepared pan. The water should come at least one-third up the sides of the dish. Add or remove water as necessary.
Remove it from the oven. Mix together the almond extract and the simple syrup in a small bowl and brush mixture over the top of the pudding soufflé.
Dust with powdered sugar and serve warm.
© 1993 Emily Luchetti. All rights reserved.