Preheat oven to 350 °F (180 °C).

Boil the milk with butter, half of the sugar, some lemon juice, ginger, and a dash of salt.

Add the semolina and “roast” like choux pastry.

That means stir on medium heat until the dough comes away from the edge of the pot.

Stir the egg yolk and cornstarch into the batter.

Beat the egg whites to stiff peaks with the rest of the sugar and fold in.

Butter the ramekins and sprinkle them with sugar.

Fill the ramekins about ¾ of the way full and bake in a water bath for about 25 minutes.

Remove the soufflés from the ramekins, garnish to taste, and serve right away.