Cold Raspberry Soufflé

2 envelopes (2 tsp each) unflavored gelatin
1/3 c orange juice
1/3 c lemon juice
4 c raspberries,
6 large egg whites (to sterilize eggs before cracking, immerse briefly in boiling water)
1 cup sugar
1 ½ cups whipping cream whipped to hold soft peaks

In a 1-2 quart pan, mix gelatin with juices, then let stand until liquid is absorbed. Stir on medium heat until melted. Puree raspberries in blender, then add gelatin mixture. Rub puree through a fine strainer into a bowl; discard seeds. Chill, stirring often, just until mixture barely thickens (10-15 minutes).

With a mixer on high speed, whip egg whites until foamy. Slowly add sugar, beating until soft peaks form. Fold whites and whipping cream into puree. Form a 3 inch wide foil collar on the rim of a 5-6 cup soufflé dish. Pour in mixture. Cover and chill until firm (~3 hours or until next day). Discard foil and serve.

Yield: 10 servings

Source: Heather Hart