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1
In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest.
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2
Bring to a boil over medium heat, stirring and mashing the raspberries.
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3
Dissolve cornstarch in lemon juice and add to raspberry mixture.
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4
Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy.
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5
Remove from the heat and stir in chambord or framboise and the remaining 13 cup raspberries.
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6
Cool to room temperature.
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7
Position rack in the lower third of the oven and preheat oven to 350F (180C).
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8
Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1 1/2-cup individual souffle dishes with vegetable oil or nonstick cooking spray.
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9
Sprinkle with sugar and shake out excess.
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10
In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque.
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11
Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form.
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12
Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form.
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13
Stir raspberry mixture well.
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14
Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it.
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15
Using a rubber spatula, fold the raspberry mixture back into the remaining whites.
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16
Turn into prepared dish(es) and smooth top(s) with spatula.
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17
Place dish(es) in a roasting pan.
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18
Fill pan with hot water to come one-third of the way up side of the dish(es).
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19
Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle.
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20
Dust with confectioner's sugar and serve immediately.
