Recipe: Spelt souffle with raspberry sauce

Something sweet yet still healthy. Combined with the wild garlic or any other soup, this souffle makes a light and delicious lunch or dinner.

Ingredients for 4 people:

• 300 g spelt semolina
• 1 l milk
• 50 g butter or coconut oil
• pinch of salt
• 4 eggs
• vanilla extract
• 4 tblspn sugar or another healthier alternative, like agave syrup
• 300 g fresh or frozen raspberries

For spelt souffle boil spelt semolina in milk with butter and a pinch of salt. Cook for 3 minutes and leave to cool, stirring occasionally. When cooled, whisk 4 egg yolks with 4 tablespoons sugar and vanilla or vanilla sugar, and then 4 egg whites. Carefully mix both into cooked and cooled spelt, then pour the dough into a greased baking dish. Bake for 45 minutes at 200°C, until it becomes golden-brown.

Raspberry sauce can be made from a bag of frozen raspberries or the same quantity of fresh. Sweeten with agave syrup or sugar and bring to a boil. Pour over the soufflé and enjoy. Bon Appetit!