Hot Almond-Raspberry Souffle

Souffle:
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
2 tablespoons granulated sugar
4 large egg yolks
1/4 cup almond liqueur
1/4 teaspoon cream of tartar
Pinch of salt
2 (10 ounce) packages sweetened frozen raspberries,
    thoroughly drained, 1/4 cup syrup reserved
3 tablespoons raspberry jam
6 large egg whites (room temperature)
Confectioners' sugar

Sauce:
2 tablespoons almond liqueur
1 (10 ounce) package frozen sweetened raspberries,
    thawed and undrained

For Sauce: Place raspberries and almond liqueur in blender; whirl a few seconds to partially puree. Remove and set aside.

For Souffle: Prepare 1 1/2-quart souffle dish. Make a wax paper collar for it and secure it around dish with string. Butter dish and wax paper and sprinkle with sugar; set aside.

Melt 3 tablespoons butter in small saucepan over low heat. Stir in flour and blend until smooth. Remove from heat and slowly whisk in milk and sugar. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat.

Thoroughly beat yolks, almond liqueur, 1/4 cup reserved syrup and jam. Stir in 1/3 of hot milk mixture. Stirring constantly, return mixture to pan and cook 1 minute. Transfer to large bowl and stir in raspberries. Cool.

Heat oven to 375 degrees F. Place rack in lower third of oven.

Beat egg whites until foamy. Add cream of tartar and salt and beat until stiff peaks form. Fold half of whites gently, but thoroughly into raspberry mixture. Carefully fold in remaining whites. Lightly spoon into souffl dish. Bake 35 to 45 minutes or until deep golden brown.

Sprinkle with confectioners' sugar and serve immediately with raspberry sauce.

Yield: 6 servings.