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1
Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess.
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2
The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly.
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3
The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
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4
To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat.
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5
Cook for 10 minutes to dissolve the sugar.
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6
Remove from heat, cool slightly, then strain to remove the raspberry seeds.
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7
Whisk in the egg yolks 1 at a time.
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8
In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
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9
Fold 1/3 of the beaten whites into the raspberry mixture to lighten it.
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10
Then gently fold in the rest.
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11
Spoon into the prepared ramekins or souffle dish and place on a cookie sheet.
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12
Bake on the middle rack for about 20 minutes.
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13
The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
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14
Take care not to over bake.
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15
Dust with powdered sugar before serving.
