Categories: Desserts, Fruits 
      Yield: 6 servings 
  
  1 1/3 c  Raspberries, fresh or               2 tb Chambord or framboise 
           -frozen                             5 lg Egg whites, at room 
      5 tb Sugar plus extra for                     -temperature 
           -souffle dish(es)                 1/4 ts Cream of tartar 
  1 1/2 ts Orange zest                              -salt, pinch 
      2 tb Cornstarch                               -confectioner's sugar 
  2 1/2 tb Lemon juice, fresh              
  
    DIRECTIONS  ------------------------------------------------------------ 
       In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar 
    and grated orange zest. Bring to a boil over medium heat, stirring and 
    mashing the raspberries. Dissolve cornstarch in lemon juice and add to 
    raspberry mixture. Cook, stirring, for about 45 seconds, or until 
    thickened and no longer cloudy. Remove from the heat and stir in 
    chambord or framboise and the remaining 1/3 cup raspberries. Cool to 
    room temperature. ( The recipe can be prepared ahead to this point. 
    Cover and refrigerate for up to 2 days. Bring to room temperature 
    before proceeding. ) 
       Position rack in the lower third of the oven and preheat oven to 
    350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish 
    or six 1 1/2-cup individual souffle dishes with vegetable oil or 
    nonstick cooking spray. Sprinkle with sugar and shake out excess. 
       In a large, grease-free mixing bowl, beat egg whites with an 
    electric mixer on medium speed until foamy and opaque. Add cream of 
    tartar and salt; gradually increase speed to high and beat until soft 
    peaks form. Gradually add remaining 3 tablespoons sugar and beat until 
    stiff ( but not dry ) peaks form. 
       Stir raspberry mixture well. Whisk about one-quarter of the beaten 
    egg whites into the raspberry mixture to lighten it. Using a rubber 
    spatula, fold the raspberry mixture back into the remaining whites. 
    Turn into prepared dish(es) and smooth top(s) with spatula. Place 
    dish(es) in a roasting pan. Fill pan with hot water to come one-third 
    of the way up side of the dish(es). Bake until puffed and top is firm 
    to the touch, about 25 minutes for individual souffles and about 35 
    minutes for a large souffle. Dust with confectioner's sugar and serve 
    immediately. Serve 6. 
    Source: Ahn Dao 
   
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