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1
Preheat oven to 375F.
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2
Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
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3
Remove 30 raspberries and drain on paper towels.
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4
In a 3-quart saucepan stir together remaining raspberries with syrup, cornstarch, and vinegar.
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5
Simmer mixture, stirring, 3 minutes.
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6
Pour mixture through a fine sieve into a bowl, pressing hard on solids.
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7
Stir in drained raspberries and cool mixture.
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8
Raspberry mixture may be made 1 day ahead and chilled, covered.
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9
Separate eggs and in a large bowl with an electric mixer beat together yolks and 6 tablespoons sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes.
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10
Fold raspberry mixture into yolk mixture until just combined.
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11
In another large bowl with cleaned beaters beat whites with cream of tartar and a pinch salt until they just hold soft peaks.
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12
Gradually add remaining 2 tablespoons sugar, beating until whites hold stiff peaks.
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13
Stir one fourth whites into raspberry mixture to lighten and fold in remaining whites gently but thoroughly.
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14
Divide souffle mixture among ramekins and smooth tops with a knife.
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15
Run tip of knife around edges of souffles to aid rising.
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16
Bake souffles on a baking sheet in lower third of oven until puffed and golden brown, 18 to 20 minutes.
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17
Serve souffles immediately.
