Individual Raspberry Soufflé with Apricot Sauce

Preparation

• Butter four individual soufflé plates and sprinkle some confectioner’s sugar over them.
• If you are using frozen fruit, defrost the raspberries, and blend them. Add in the limejuice and 90 grams of sugar. Beat well. Add in the egg yolks and beat a little slower. Then place this mixture into a bigger bowl.
• Put the egg whites and salt in another big recipient (preferably stainless steel) and beat them, however do not let them stiffen. Gradually go adding in the rest of the sugar while constantly beating it. Use a spoon to add in approximately a third of the egg whites in the raspberry puree and then use a spatula to add in the rest. Fill the soufflé plates with the mixture and place them to bake at 220 degrees for around 12 minutes. Serve right away, accompanied by apricot sauce if you wish.

Serves 6.