Lemon Pudding Soufflé

Ingredients:

• 110g unsalted butter, plus extra for greasing ramekins
• 3/4 cup sugar + extra for dusting ramekins
• 0.5 cup freshly squeezed lemon juice (from about 4 lemons) + 1 teaspoon finely grated lemon zest
• 4 large eggs (separate the whites from the yolks)
• 2 tbsp. premium flour
• A pinch of salt
• A pinch of cream of tartar, optional
• Raspberry sorbet, optional

Preparation:

1. Lightly grease 4 8-ounce (240 ml) ramekins with butter, then sprinkle each with sugar. This can be done up to 2 hours ahead of time.
2. In a medium heavy-bottomed saucepan, melt the butter over medium-low heat, then let it cool to lukewarm. Stir in the sugar, lemon juice, and zest until the sugar dissolves. Stir in the egg yolks. Heat over medium-low heat, stirring constantly, until the mixture thickens and reaches 175°F (80°C), about 10 minutes. Do not bring to a boil.
3. Transfer the mixture to a large bowl and stir in the flour until smooth. Cool to room temperature, about 30 minutes.
4. Position a rack on the middle shelf of the oven; preheat the oven to 200°C.
5. Place the egg whites, salt, and cream of tartar in a large, clean, non-reactive bowl. Beat the whites with a mixer until soft peaks form. Fold a quarter of the beaten whites into the egg yolk mixture to lighten the mixture. Gently fold in the remaining beaten whites.
6. Divide the soufflé evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake the soufflés until golden brown on top, 12-14 minutes. Using tongs, carefully remove the hot soufflés from the water and transfer them to a serving platter.
7. If desired, make a small indentation in the center of each soufflé and spoon a spoonful of raspberry sorbet into it. Serve immediately.