Coulis de Framboise

• 1 pint rasberries or 1 package (10 ounces) unsweetened frozen rasberries, thawed but undrained.
• Confectioners' sugar or red currant jelly to taste
• 1 tbsp (15 ml) kirsh or framboise (optional)

1. In a food processor or blender, puree the raspberries.
2. Taste and add confectioners' sugar or currant jelly if too sour.
3. Add the kirsh and strain through a fine sieve to remove the seeds.
4. Serve atop the souffle

rasberries, confectioners, kirsh

Taken from online-cookbook.com/goto/cook/rpage/00096C (may not work)