Sour Cream Soufflé with Raspberry Sauce

Preparation

1. Preheat the oven to 160 °C (conventional oven).
2. Place the QimiQ Classic and sour cream with the flour in a saucepan and heat until the mixture starts to thicken, stirring continuously. Add the egg yolks, lemon juice and lemon zest and allow to cool.
3. Whisk the egg whites and sugar until stiff and fold into the mixture.
4. Pour the mixture into a greased soufflé dish and bake in the hot oven for approx. 40 minutes.
5. For the raspberry sauce: blend the ingredients together until smooth using an immersion blender.
6. Dust with icing sugar and serve with the raspberry sauce.