Raspberry Souffles
1 cup raspberries
1 cup white chocolate chips
1/4 cup raspberry liqueur
2 tablespoons sugar
4 eggs, separated
Butter 4 1-cup ramekins, sprinkle with some sugar; tap to coat the interior and remove access. Divide raspberries among 4 3/4cup ramekins, reserving 12 for garnish. Combine chocolate and raspberry liqueur in a saucepan and heat gently until chocolate is melted. Temper 4 beaten egg yokes with hot mixture; then beat together egg and chocolate mixtures. In a large bowl, beat egg whites into soft peaks and add sugar, beat until firm peaks form. Fold chocolate mixture into egg whites and divide among soufflé dishes, bake at 400 degrees for 13-15 minutes. Garnish with reserved berries.