Preheat oven to 170-180°C. Whisk QimiQ until smooth. Add the low-fat curd cheese, egg yolks, sugar, cornstarch and lemon zest and mix well until fluffy. Beat the egg whites with the granulated sugar until very stiff and fold into the curd mixture. Mix raspberries with vanilla sugar, lemon zest and cornstarch. Butter souffle molds and sprinkle with sugar. Spread the raspberries in them, fill in the mixture and bake in the preheated oven for approx. 30-40 minutes.
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