Lemon soufflé in a steamer

Ingredients:

• 0.5 cups of milk
• 2 tsp finely grated lemon zest
• 5 cm fresh lemongrass, lightly beaten with the blunt side of a knife
• 1 teaspoon finely grated ginger
• 1/3 cup premium flour
• 1/4 cup + 2 tablespoons sugar
• A pinch of salt
• 2 large eggs at room temperature, whites separated from yolks
• 3 tablespoons freshly squeezed lemon juice
• Fresh berries for serving

Preparation:

1. Grease four ramekins or 150ml baking dishes with butter and sprinkle with sugar, shaking off any excess. Place a large bamboo steamer (available at kitchenware stores or Asian grocery stores) over a pan of simmering water (steam should be visible when you remove the lid of the steamer, and the water should not touch the bottom).
2. Heat the milk with lemon zest, lemongrass, and ginger to a gentle simmer. Simmer for 10 minutes, then remove from heat, strain, and cool to just above room temperature.
3. In a small bowl, combine the flour, 1/4 cup sugar, and salt and set aside. In a separate bowl, whisk the egg yolks and lemon juice by hand until pale and foamy (not too thick). Stir in the milk, then sift the flour mixture over the top and fold it in.
4. In another bowl, beat the egg whites until foamy, then add the remaining 2 tablespoons of sugar and continue beating with a raised whisk until soft peaks form. Using a whisk, fold the egg whites into the batter in two additions. Pour the batter into the prepared molds.
5. Place the ramekins in a steamer and immediately cover with a lid. Steam the soufflé for about 25 minutes, making sure the water under the steamer doesn't boil vigorously, until the soufflé rises to the top of the ramekins.
6. Serve the soufflés warm, straight from the steamer and in ramekins, or cool to room temperature and transfer them to a plate. Serve with fresh berries.