Though I've made many a soufflé in my years - I distinctly remember tackling goat cheese soufflés at the tender age of 11, oblivious about their diva reputation - each and every time I pull a batch out of the oven, my heart goes aflutter. These lofty, lemony, and all around lovely soufflés are no exception. Something magical happens as they undergo their heat-induced transformation from frothy, fluffy batter to delicate and airy pastry. And while they're utterly lovely unadorned, a drizzle of bright and tangy raspberry coulis takes them over the top, with a minimum of fuss - seriously, if you have five minutes to spare, you have time to make the sauce.
So what are you waiting for? Put your soufflé skepticism aside and whip them up posthaste - they're (and you're) worth it. Experience the magical transformation from batter to beauty yourself.
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