1. for the ragout, peel all the citrus fruits so that the white skin is completely removed. Remove the fillets between the membranes, reserving the juice (180 ml) of the fruit.
2. caramelize sugar until golden brown. Extinguish with orange juice and collected citrus juice and boil to half.
Add orange liqueur. Stir cornstarch with a little cold water and thicken the boiled juice with it. Add citrus fillets, remove from heat and cool.
For the souffles, brush 4 ramekins (130 ml each) with a thin layer of butter and sprinkle with sugar. Cover a deep baking tray with kitchen roll and pour in enough hot water to cover the ramekins by one third. Place the tray on the middle shelf in the oven heated to 250 °C (gas 5, convection oven not recommended). 4.
Separate the eggs. Leave the egg whites to cool. Mix egg yolks with curd, vanilla pulp and cornstarch until smooth. With the whisks of a mixer, lightly beat the egg whites with 1 pinch of salt. Now gradually add the sugar and whip the egg whites until stiff. Carefully fold the whipped cream into the curd mixture little by little. 5.
Fill the soufflé mixture into the ramekins, place in the water bath and bake in the hot oven on the middle shelf for 15 minutes. Arrange souffIes with the citrus ragout and raspberries. Bring to the table dusted with powdered sugar on the spot.