1. Cut a sheet of waxed paper long enough to wrap around a 5-cup souffle dish with a generous overlap. Cut same-size sheet of aluminum foil. Place waxed paper on foil and fold lengthwise in half, enclosing waxed paper. Wrap around souffle dish to make collar and secure with tape. 2. Puree strawberries, in batches if necessary, in food processor or blender. Measure 2-1/2 cups puree and set aside. Falvor remaining puree with 2 T. liqueur; taste and add granulated sugar if berries are too tart. Transfer to sauceboat and refrigerate covered. 3. Sprinkle gelatin over the water in small saucepan; let stand about 5 minutes to soften gelatin. Heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes. Transfer to large metal mixing bowl. Fill larger bowl halfway with cold water and ice cubes. 4. Add 2-1/2 cups strawberry puree and the remaining 6 T. liqueur to gelatin and whisk until blended. Place bowl in ice water and cool gelatin mixture, whisking frequently, until syrupy but not set. 5. Meanwhile, beat cream in mixer bowl until very thick. Add confectioners' sugar and continue to beat until light and fluffy but not stiff. 6. Set aside 15 perfect raspberries for garnish. Add about 1/4 of the whipped cream to gelatin mixture and fold with spatula just until blended. Add remaining cream and blend partially with several strokes of spatula. Scatter raspberries over top and fold just until combined. Gently pour into prepared souffle dish and smooth top with spatula. Refrigerate until set, at least 2 hours. 7. When ready to serve, remove collar from souffle. Arrange reserved raspberries in groups of 3 around edge and add mint sprig to each group. Serve with berry sauce. ---------------------------------------------------------------------------
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