Soufflé with Creme Fraiche and Raspberries
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 … Read more