Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
Step 2
Remove 30 raspberries and drain on paper towels. In a 3-quart saucepan stir together remaining raspberries with syrup, cornstarch, and vinegar. Simmer mixture, stirring, 3 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids. Stir in drained raspberries and cool mixture. Raspberry mixture may be made 1 day ahead and chilled, covered.
Step 3
Separate eggs and in a large bowl with an electric mixer beat together yolks and 6 tablespoons sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes. Fold raspberry mixture into yolk mixture until just combined. In another large bowl with cleaned beaters beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating until whites hold stiff peaks. Stir one fourth whites into raspberry mixture to lighten and fold in remaining whites gently but thoroughly.
Step 4
Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Bake soufflés on a baking sheet in lower third of oven until puffed and golden brown, 18 to 20 minutes. Serve soufflés immediately.
