Brush a 6-inch wide doubled band of waxed paper or foil long enough to fit around a souffle dish with flavorless vegetable oil and fit the dish with a collar extending 3 inches above the rim. Secure it with string or tape.
In a bowl combine the raspberry puree, lemon juice and the framboise. In a small heavy saucepan combine the 2/3 cup sugar with the water, bring the mixture to a boil, gently swirling the pan and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, and boil the syrup until it reaches the soft-ball stage, or the candy thermometer reaches 238 degrees F. In the bowl of the upright mixer beat the egg whites with the salt until they hold stiff peaks. With the mixer running, add the sugar syrup in a stream and beat the egg whites until cool.
In a chilled bowl with the hand-held mixer, beat the cream with the remaining 3 tablespoons of sugar until it holds soft peaks. Fold the whites into the raspberry puree gently but thoroughly and fold in the whipped cream. Spoon the mixture into the prepared dish, smooth the top and freeze it for at least 6 hours, or overnight. Before serving, remove the waxed paper collar carefully and garnish the top of the souffle with the remaining raspberries.