Use the melted butter to brush the
bases and sides of six 150ml ovenproof soufflé dishes, place the
dishes on a baking sheet.
Put the white chocolate in a heatproof
bowl together with the double cream and the milk, heat over a pan of
gently simmering water until the chocolate has melted completely.
Stir the mixture lightly to blend
together.
Stir the sugar, egg yolks and vanilla
extract into the chocolate and cream mixture.
Whisk the egg whites in a large bowl
until stiff and with soft but formed peaks.
Using a large metal spoon, fold a
quarter of the egg whites into the chocolate sauce, then fold in the
remainder.
Spoon the mixture into the dishes,
filling them almost to the rims, bake in oven, 400F, gas mark 6,
15-20 minutes until well risen and golden.
To make the sauce: lightly blend the
raspberries in a blender.
Press through a sieve into a saucepan
and discard the pips.
Add the lemon juice and icing sugar
and heat through thoroughly.
When the soufflés are cooked, dust
with cocoa powder and serve immediately with the sauce.
