Semolina Soufflés with Honey Oranges
Soak raisins in water.
Preheat oven to 220°C (approximately 425°F). Grease 8 ramekins 8 cm diameter (approximately 3 1/8 inch diameter) with butter and sprinkle with sugar.
Cut vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir vanilla bean, vanilla seeds, butter and cardamom pods into milk and simmer for about 10 minutes. Remove vanilla bean and cardamom pods from milk. Sprinkle semolina flour into milk while stirring and continue stirring until thickened, about 5 minutes Decant semolina mixture into a mixing bowl and stir in raisins. Separate eggs and stir egg yolks separately into semolina mixture.
Beat egg whites with 1/3 of the sugar and a pinch of salt until stiff. Gradually beat remaining sugar into egg white mixture until very stiff.
Fold about 1/3 of the egg white mixture into semolina mixture, then gently fold in remaining egg white mixture.
Fill a deep baking pan with enough boiling water to cover bottom 1/3 of ramekins. Fill ramekins with egg mixture and set in water in baking pan. Bake soufflés for about 25 minutes and let stand briefly.
Peel and segment oranges. Heat honey in a pan and swirl in orange segments. Invert ramekins to remove soufflés onto plates and garnish with orange segments to serve.