1. Prepare the Raspberry Coulis

• Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Heat over low to medium heat, stirring occasionally, until the raspberries break down and release their juice. Once it has a smooth consistency, strain the mixture through a fine sieve to remove the seeds. Set aside the coulis to cool.

2. Prepare the Ramekins

• Butter the Ramekins: Grease four ramekins with butter, ensuring you coat them evenly. Sprinkle a thin layer of caster sugar over the buttered surface and shake to coat, ensuring the sugar sticks. This helps the soufflé to rise perfectly.

3. Make the Raspberry Base

• Blend the Raspberries: In a blender or food processor, blend the raspberries with lemon juice until smooth. Pass the mixture through a fine sieve to remove the seeds.
• Heat the Milk: In a small saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
• Make the Roux: In another saucepan, melt the butter and stir in the flour. Cook for 1-2 minutes until you have a smooth paste (this is called a roux).
• Combine Milk and Roux: Gradually whisk in the warm milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens and forms a smooth custard-like consistency.
• Add the Raspberry Purée and Vanilla: Stir the raspberry purée and vanilla extract into the custard. Allow the mixture to cool slightly before adding the egg yolks.

4. Whisk the Egg Whites

• Beat the Egg Whites: In a clean bowl, whisk the egg whites to stiff peaks. Once they form peaks, gradually add the caster sugar, a spoonful at a time, continuing to whisk until the meringue is smooth and glossy.

5. Fold the Mixture

• Combine the Mixtures: Gently fold the meringue into the cooled raspberry mixture in small batches, being careful not to deflate the air you’ve created in the meringue. You want to keep the soufflé light and airy.

6. Fill the Ramekins

• Spoon the Mixture: Spoon the soufflé mixture into your prepared ramekins, filling them to just below the top. Run your finger around the inside rim of the ramekin to create a clean edge—this helps the soufflé rise evenly.

7. Bake the Soufflé

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Bake: Place the ramekins on a baking tray and bake for 20-25 minutes, or until the soufflés have risen and are golden brown on top. The soufflé should be puffed and slightly set in the middle.

8. Serve Immediately

• Serve with Coulis: Once baked, remove the soufflés from the oven and serve immediately with a drizzle of raspberry coulis and extra fresh raspberries for garnish.