Lemon Souffle with Raspberry Sauce

Katie and I pulled this desert together from a few recipes. It was very tasty, but the sauce was too sugary for the two of us. Total prep and cook time: about 1.5-2 hours (because some of the steps require allowing the mixtures to cool).

Lemon Souffle
some raspberries
1/2 cup sugar
1/2 cup half and half
1.5 tsp lemon zest
3 eggs, separated
2 Tblsp flour
1/4 cup lemon juice
dash of salt
dash of cream of tartar
powdered sugar (optional)

You can find the directions that we followed here: http://find.myrecipes.com. We added whole raspberries to the bottom of the ramkins before we filled them with the lemon mixture. This souffle turned out quite lovely. As they come out of the oven, immediately grate some dark chocolate on the top of them (stay away from that milk chocolate stuff). We would suggest letting the souffles sit for 5-10 minutes after taking them out of the oven, as they will continue to set. They'll be more like pudding if you eat them right out of the oven. You could wrap them in foil to keep them warm after you take them out of the oven.

We also made a raspberry sauce to go with the souffles; here's a modified version of a recipe we found at allrecipes.com

Raspberry Sauce

1 package (a pint) of raspberries
1/8 cup sugar (see note below)
2 Tbl orange juice (we just squeezed an orange)
2 Tbl cornstarch or potato starch
1 cup cold water

Combine 90% of your raspberries, sugar, and orange juice in a saucepan. In a dish whisk cornstarch into the cold water until dissolved and then add to the saucepan and bring to boil. Simmer for 5 minutes, while stirring constantly. Remove from heat and transfer to another bowl and let it sit for 5 minutes while it cools and thickens. While the sauce cools, chop up the remaining raspberries you have and place them atop your souffles, to add a little texture to them. Put a spoonful of raspberry sauce atop the souffles as well (and powdered sugar if you want: we didn't) and you're ready to eat.

Enjoy with a few glasses of fruity white wine and some Chet Baker and you're set!

Note on the sugar. We found that 1/4 cup of sugar was just too much for our preferences so we'd suggest to use between 1/8 and 3/16 cups.