- 3 (6-ounce) containers fresh raspberries, rinsed
- 3/4 cup sugar
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch, dissolved in 2 teaspoons water
- 1 teaspoon grated fresh lemon zest
- 6 tablespoons unsalted butter, plus more to coat ramekins
- 1 cup sugar, plus more to coat ramekins
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 cup whole milk
- 7 large egg yolks
- 3 tablespoons Grand Marnier liqueur
- 1 tablespoon grated fresh orange zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 large egg whites
- Fresh raspberries, (optional)
- Confectioners' sugar, (optional)
- Make the sauce: Combine the raspberries, sugar, water, and lemon juice in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, 10 minutes. Pour the mixture through a wire mesh sieve set over a bowl. Press on the solids with a spoon or rubber spatula to extract as much juice as possible; discard solids. Rinse out the saucepan, add the strained raspberry mixture and bring to a simmer over medium heat. Whisk in the cornstarch slurry, return to a simmer, and cook until slightly thickened, 1 minute. Remove from the heat and stir in the lemon zest. Chill until ready to serve.
- Make the soufflés: Preheat the oven to 400°F. Generously butter the inside of 8 (8-ounce) ramekins and coat the bottom and sides with sugar (pour out excess sugar).
- the 6 tablespoons of butter in a medium skillet over medium heat. Add the flour and cook, stirring constantly, until smooth and bubbly, 3 minutes. Pour in the milk and cook, stirring, until the mixture is thick and pulls away from the pan, about 1 1/2 minutes. Remove from the heat and transfer to a bowl; cool 5 minutes.
- Combine the egg yolks, Grand Marnier, zest, vanilla extract and salt in a separate bowl; mix well. Add the cooled flour mixture and stir until well combined.
- Place the egg whites in the bowl of an electric mixer and beat on medium speed until frothy. Increase the speed to medium-high and beat until the whites hold soft peaks. Begin to add the sugar in a slow steady stream and beat until the egg whites are shiny and hold stiff peaks. Stir 1/3 of the egg whites into the yolk mixture to lighten it. Gently fold in the remaining egg whites until incorporated, taking care to not overwork the mixture—it is alright to have a white streak or two.
- Spoon the mixture evenly into the prepared ramekins. Run your thumb around the edge of each ramekin removing a little bit of the batter, this will help the soufflé rise and get its “crown”.
Place the ramekins in a large roasting pan about 1 1/2-inches apart. Pour in enough boiling water to come halfway up the sides of the ramekins. Bake in the center of the oven until the soufflés are puffed and golden on top, about 20 minutes. Remove from the oven and serve immediately with the raspberry sauce and fresh raspberries and confectioners’ sugar if using.