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Lemon Raspberry Pudding Soufflé
- Serves
6 to 8
- Difficulty
Medium
Published 1993
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.
Ingredients
1½ cups 3 ounces ¾ stick
Method
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
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