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 Soufflé: Prepare 1 1/2-quart soufflé 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 soufflé dish.
Bake for 35 to 45 minutes or until deep golden brown.
Sprinkle with confectioners' sugar and serve immediately with raspberry sauce.