2/3 packs of fresh or frozen raspberries
4 fresh eggs
1 cup sugar
1 cup whipping cream
butter at room temperature q.s.
Recommended wine: Valdobbiadene Superiore di Cartizze D.O.C.G. Dry
If you use frozen raspberries let them defrost. If you use them fresh quickly wash them and put them in a colander because they release the water, then pass them in a blender with a few tablespoons of sugar and blend. Meanwhile derived from egg whites until stiff and install them by adding them to the raspberries, stirring well. Grease with butter the molds to offer each diner, sprinkle the butter with the remaining sugar and pour the cream of raspberries leveling the surface. Bake the soufflé in a moderate oven for about thirty minutes until the mixture has inflated forming individual souffle. Meanwhile, whip the cream. Then remove the molds from the oven, remove them from the molds gently with the help of a knife and and serve them with whipped cream and a slice of cake.