- 1 Lemon
- 11 ounces Raspberries
- 4 tablespoons Powdered sugar
- ½ Vanilla bean
- ½ cup Milk (low-fat)
- 1 ounce Pastry flour
- ½ pinch Bourbon Vanilla sugar
- 7 Eggs
- 4 ounces Cane sugar
- 1 ounce Butter
Rinse and dry lemon. Grate lemon peel, halve lemon and squeeze juice. Bring raspberries, 3 tablespoons powdered sugar and 2 tablespoons lemon juice to a boil in a pot. Cover and cook 3 minutes.
Puree raspberries finely and pass through a sieve to remove seeds. Allow to cool.
Cut vanilla bean lengthwise and scrape out seeds with the back of a knife.
Boil milk with scraped vanilla seeds and pod. After boiling, remove from heat and let sit for 20 minutes.
In the meantime sift flour, cornstarch and vanilla sugar onto a large piece of parchment paper.
Rinse bowl with remaining lemon juice to be sure it is absolutely free of grease residues and drain excess juice.
Separate eggs (you will need 7 white and 4 yolks; save the remaining yolks for another use). Mix whites and 1 pinch of salt with a hand mixer at medium speed until fluffy, beating well.
Sprinkle in the sugar and beat at the highest speed to a firm, creamy consistency.
Mix 4 egg yolks with 1/4 egg of the egg whites.
Add flour mixture and lemon peel to the remaining egg whites and fold in.
Remove vanilla pod from the milk. Grease a large oval baking dish with the butter and pour in the milk.
Scoop beaten egg mixture in large mounds (each 1 large spoonful) in the mold and bake in a preheated oven at 225°C (fan: 200°C, gas mark 3-4)(approximately 425°F/convection 400°F) for 10-12 minutes. Sprinkle with remaining icing sugar and serve immediately with raspberry sauce.