This Fresh Raspberry Souffle recipe is a variation on a dish from the 1965 classic cookbook Treasury of Great Recipes by Mary and Vincent Price. It is from the Hotel Reserve in France. The recipe says no frozen berries allowed.

Recipe Instructions:

Ingredients:

2 cups milk
8 egg yolks
8 egg whites
5/6 cup sugar
4 tablespoons of flour
1 tablespoon of butter
4 tablespoons of framboise brandy
2-1/2 cups fresh raspberries
Salt

Preparation:

Heat 2 cups milk in saucepan.
Combine the egg yolks and 1/2 cup sugar in a separate saucepan
Stir in 4 tablespoons flour
Add your heated milk and cook, stirring rapidly until you have a thick cream. Remove and top with 1 tablespoon butter. Let cool.
Stir 3 tablespoons framboise into the cream mixture
Preheat oven to 400 degrees F
Beat egg whites and a pinch of salt until stiff.
Fold in 1 cup fresh raspberries.
Next add the cream and fold until cream and egg whites are lightly mixed.
Pour your mixture into a buttered 8-cup souffle mold and bake for 40 minutes at 375 degrees F.

Raspberry Sauce

Cook remaining raspberries with 1/3 cup sugar for about 10 minutes.
Blend in a blender and strain.
Stir 1 tablespoon framboise into the mix.
Serve hot with the raspberry sauce.