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 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.

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