Ideally a quick Recipe if you could.
Warm raspberry souffle
1.3 lbs. raspberries, 6 egg yolks, 8 egg whites (beaten), 2 tablespoons wild raspberries eau de vie (brandy), 7 tablespoons sugar, 2 bourbon vanilla pods Decoration: 8 mint leaves, ¾ cup raspberry sauce (fresh raspberry pulp, mixed with sugar)
In an electric mixer, blend the egg yolk with 2/3 sugar. Add the vanilla grains from the 2 vanilla pods, the eau de vie, and last of all, the egg whites, beaten to strong peaks with the remaining 1/3 sugar. Place raspberries in the middle of each of the 4 serving dishes. Cover the raspberries entirely with the mixture prepared above. Place these soufflés in a 320 degrees F. oven for 12 minutes. Just before serving, pour the raspberry sauce around the preparation. Decorate with some raspberries and the mint leaves. Serve promptly.