Instructions: Combine raisins and rum in small airtight container and let stand at least 8 hours or overnight.

Toss almonds and corn syrup in medium bowl until almonds are coated. Spread almonds in even layer on baking sheet lined with parchment paper. Sift powdered sugar through fine-mesh sieve over nuts. Bake at 325 degrees until light brown, 15 to 18 minutes. Remove nuts from oven and allow to cool completely on baking sheet.

Cut 8 (12- by 5-inch) strips of foil. Fold strips lengthwise in half. Wrap 1 strip around each of 8 (4-ounce) ramekins; foil collars should extend about 1 inch above rims. Secure collars with tape.

Transfer cooled almonds to medium bowl and stir with wooden spoon to break up large nut clusters; set aside. Drain raisins and set aside. In bowl of electric mixer, beat egg whites on medium-low speed until foamy. Beat in cream of tartar.

Meanwhile, combine granulated sugar, water and honey in small saucepan and cook over high heat, stirring, until sugar is dissolved, 1 to 2 minutes. Cook without stirring until mixture reaches 243 degrees on candy thermometer, 3 to 4 minutes.

Immediately remove from heat and, with mixer on, pour hot syrup over whites, being careful to avoid beater. Increase speed to medium-high and beat until whites form stiff peaks and are almost cool, 6 to 8 minutes.

In another mixer bowl, beat cream on high speed to form soft peaks, 3 to 4 minutes. Using large rubber spatula, fold scoop of beaten egg whites into whipped cream. Gently fold in remaining whites, then fold in raisins and almonds.

Spoon souffle mixture into ramekins, filling them to top of collars. Freeze souffles at least 8 hours, or overnight. Remove collars just before serving.

This recipe yields 8 servings.

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