Lemon soufflé (6 to 8 servings)
"The soufflé does not wait for the king"
100 g (3.5 oz) unsalted butter
200 g (7 oz) white sugar
1 big orange
1 pinch of salt
Ready? Lets go!!
Separate the whites from the yolks.
Generously butter a large soufflé mold (1 1/2 liter) and line with sugar (this helps the soufflé rise and it caramelizes the edges).
Prepare the lemon cream by combining the fruit juice, butter and half of the sugar in a stainless pan. Bring to a boil. When the butter is melted, pour it over half of the egg yolks and whisk. Pour the mixture back in the pan, reduce the intensity of the stove and cook. Continuously stir with a wooden spatula until the cream has thickened. Remove from fire. Cover and reserve until completely cooled.
Preheat the oven to 180oC (350oF).
In a stainless steel container, add a pinch of salt to the egg whites and beat until stiff (like a meringue). At the mid-point, gradually add the sugar and, when the mixture is firm, gently add the lemon cream using a large wooden spatula. This must be done quickly enough to avoid the preparation to loose its fluffiness.
Pour into the lined soufflé bowl and place in the oven for about 30 minutes.
It is impossible to know exactly how much the soufflé cooks without opening the oven. The light from the oven should be used to help see a nice, golden, well-mounted tray. Slowly open the oven door and touch the mold gently with a cloth. The soufflé must be firm and its center must not "shake".
Serve immediately with the raspberry coulis.