Raspberry Cloud Souffle

Name: Raspberry Cloud Souffle
Ingredients: 3 (10 oz. each) pkg. frozen raspberries, thawed; 3 Tbsp. plain gelatin; 9 Tbsp. sugar; 1 1/2 Tbsp. lemon juice; 1/4 c. kirschwasser; 6 egg whites; 1/4 tsp. salt; 1 1/2 c. whipping cream, whipped

8 ingredients

13 steps

Ingredients

3 (10 oz. each) pkg. frozen raspberries, thawed
3 Tbsp. plain gelatin
9 Tbsp. sugar
1 1/2 Tbsp. lemon juice
1/4 c. kirschwasser
6 egg whites
1/4 tsp. salt
1 1/2 c. whipping cream, whipped

Directions

1

Select a few whole raspberries for garnish; freeze in small container until needed.
2

Soften gelatin in 3/4 cup cold water.
3

In heavy saucepan, combine raspberries, 3 tablespoons sugar, lemon juice and softened gelatin.
4

Cook slowly, stirring constantly, until gelatin is dissolved.
5

Cool.
6

Add kirschwasser.
7

Chill until partly set.
8

Beat egg whites and salt until soft peaks form; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff, but not dry.
9

Fold egg whites and about 3/4 of whipped cream into partly thickened raspberry mixture.
10

Turn into prepared 1 1/2-quart souffle dish.
11

(See following.)
12

Chill until set, several hours or overnight.
13

Garnish with remaining whipped cream, reserved raspberries and green citron slivers for Christmas color.