Preheat oven to 375 degrees. Spray the inside of 4 individual soufflé cups (7 oz.) with baking spray and place on a baking sheet. Divide cheese evenly into the soufflé cups.
Combine the cottage cheese, milk, flour, butter and eggs in a blender. Process until smooth. Pour the egg mixture into the soufflé cups. Sprinkle with the crumbs.
Bake for 35 minutes.
Spread a puddle of sauce on the serving plate. Run a knife inside the cup and carefully turn out each soufflé onto the serving plate. Serve immediately.
Wash chile and remove stem. Place chile in a bowl with boiling water just to cover the chile; cover with plastic wrap. Soak for 15 minutes.
Combine sugar and cornstarch thoroughly in a small bowl. Set aside.
Place chile with 4 oz. water in a blender; blend until pureed. Run pureed chile through a food mill or sieve to strain out chile skin and seeds.
Place chile and raspberry puree in a heavy saucepan. Bring to a simmer. Whisk sugar and cornstarch mixture into the puree; bring to a boil. Turn down the heat and simmer for a minute longer. Add Framboise; adjust for sweetness.
souffle recipe shared by Cinnamon Morning Bed & Breakfast, Albuquerque, New Mexico