For the soufflé, separate the eggs. Beat the yolks with the sugar and vanilla paste until foamy. Fold in the crème fraîche, semolina and liqueur.
Beat the egg whites with a pinch of salt until stiff and fold in. Pour the mixture about 3/4 high into buttered and sugared ramekins.
Fill a baking dish with water and place the ramekins in it. They should be 3/4 in the water. Bake in a preheated oven at 180 degrees for about 15 minutes.
Mix the raspberries with the sugar and orange juice and mix well. Turn the souffles out onto a plate and arrange with the berries.
Preparation Tip:
The soufflé can also be served with other fruit.