Hot Raspberry Soufflés

Directions

1. 1
   Preheat the oven to 350°F. Grease four 1-cup souffle dishes; place on a baking pan.
2. 2
   Place 8 oz of the raspberries and 1 tbsp water in a small saucepan and bring to a boil. Reduce heat to low; simmer, uncovered, until raspberries have softened. Add 1/2 cup sugar and stir on medium heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until mixture is thick and pulpy. Remove from heat and push mixture through a fine sieve over a small bowl. Discard seeds.
3. 3
   Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add hot raspberry mixture, beating until well combined. Spoon mixture into prepared dishes. Bake for 15 mins, or until puffed and browned lightly.
4. 4
   Meanwhile, beat remaining 2 oz raspberries, cream and 1 tbsp sugar in a medium bowl with electric mixer until thickened slightly.
5. 5
   Dust hot souffles with powdered sugar and serve immediately with raspberry cream.