Preheat the oven to 375 degrees F. Butter 6, 5-ounce soufflé dishes; dust very lightly with sugar and tap out the excess; place the soufflé dishes on a baking sheet.
Strain the raspberry jam through a fine mesh strainer. Place the egg whites in a bowl and warm the whites directly over the burner of the stove, swirling the bowl just until the egg whites are warm to the touch; whip the whites to stiff peaks; fold the jam and kirsch into the whites with as few folds as possible.
Pour the mixture into the prepared soufflé dishes and bake until well puffed and the center does not shake when lightly jiggled, 10 to 15 minutes.
In the meantime, purée the raspberries until smooth; strain; stir the sugar and kirsch into the sauce until the sugar is melted.
When the soufflés are removed from the oven, serve immediately.
Serve the sauce on the side. To serve the sauce, cut a hole into the center of each soufflé and pour the sauce into the center. Garnish with berries, if desired.
2 teaspoons unsalted butter
2 tablespoons sugar
1/2 cup excellent quality raspberry jam, room temperature
4 egg whites
2 teaspoons kirsch*
*Kirsch is a brandy made from cherries that brings out the
1 1/2 cups raspberries, fresh or frozen raspberries, defrosted
1 tablespoon sugar
1 tablespoon kirsch
Fresh berries to garnish