Ingredients

Serves 6

　　1/2 cup sugar plus additional for coating ramekins

　　two 10-ounce packages frozen raspberries in syrup, thawed

　　1 tablespoon cornstarch

　　1 teaspoon balsamic vinegar

　　4 large eggs

　　1/4 teaspoon cream of tartar

　　

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.