Hot Raspberry Soufflé

• 2 (6-ounce) containers raspberries
• 3 tablespoons plus 2/3 cup sugar
• 1/3 cup cornstarch
• 6 large egg whites
• Purchased chocolate sauce
• Vanilla ice cream

1. Preheat oven to 375u0b0F. Butter eight 3/4-cup souffle dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD:
2. Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide souffle mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve souffles, passing chocolate sauce and ice cream separately.

containers raspberries, sugar, cornstarch, egg whites, chocolate sauce, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/hot-raspberry-souffle-238191 (may not work)