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To make the lemony raspberry sauce:
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Add the raspberries in a food processor or blender, puree then strained to remove the seeds.
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Add the berries in a medium bowl and stir in the sugar until dissolved.
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Stir in the lemon juice and chill until ready to use.
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Cover and refrigerate for up to 3 days.
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To make the souffle:
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Cut a large sheet of waxed paper that is long enough to fit around a 1-quart souffle dish and fold it lengthwise in thirds to make a ribbon about 4 inches wide.
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Wrap this around the top of the dish to make a collar and tape the ends together.
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The collar should extend about 3 inches above the rim of the souffle dish.
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Secure in place with a rubber band or tape and place the dish in the freezer.
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Or you can prepare 8 ( 1/2-cup) ramekins in the same way, ensuring the collars extend about 1 1/2 inches over the ramekins.
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In a large saucepan, heat the peaches with 13 cup sugar and lemon juice over medium heat.
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Cook, stirring constantly, until the peaches have softened and broken down into a consistency resembling a loose applesauce, 14 to 16 minutes.
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Transfer the cooked peaches into a food processor or a blender, then puree.
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Pour the liqueur in a small saucepan over medium heat.
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Stir in the gelatin and cook, stirring, until the gelatin melts.
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Immediately add the gelatin mixture and the almond extract into the peach puree, stir until well blended and refrigerate until chilled.
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Bring a pot of water to a simmer.
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Beat together the egg yolks and remaining 23 cup sugar in a mixing bowl and place the bowl over the simmering water, being careful not to let the bottom of the bowl touch the water.
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Immediately start whisking the egg yolks and continue until they are quite pale and have approximately doubled in volume, about 6 minutes.
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When you rub a little of the egg yolk mixture between your fingers, you shouldn't feel any grit from the sugar.
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Remove the bowl from the heat, whisk in the peach mixture and keep whisking until the mixture cools.
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Beat the egg whites to stiff peaks in an electric mixer.
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In a separate large bowl, beat the whipping cream to soft peaks with a whisk or hand mixer.
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Gently fold about 1/2 of the egg whites into the cooled egg yolk mixture .
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Add the remaining egg whites to the whipped cream and pour the peach mixture on top.
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Gently fold them all together to make a uniform mixture.
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Gently spoon the mixture into the souffle dish or the ramekins.
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It should come at least halfway up the paper collar.
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Smooth the top and scatter over the sliced toasted almonds.
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Freeze until very firm, at least 5 hours.
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If you freeze it overnight, place it to the refrigerator for at least 1 hour to soften before serving.
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If you make it more than 1 day in advance, once the mixture is frozen solid, cover it with plastic wrap and gently press the wrap against the surface of the souffle.
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Just before serving, gently remove the collar.
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Serve in individual ramekin or thin slices from the souffle dish.
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Spoon some raspberry sauce over the souffle.
