Raspberry Souffle

Directions

1. 1
   Thaw berries (reserve some for garnish, wrap in foil and return to freezer).
2. 2
   Soften gelatin in cold water.
3. 3
   Combine raspberries, gelatin, 2 tablespoons sugar and lemon juice.
4. 4
   Heat to dissolve gelatin.
5. 5
   Add almond extract and cool this until consistency of egg whites.
6. 6
   Beat egg whites and salt until soft peaks form.
7. 7
   Gradually add 1/4 cup sugar until stiff.
8. 8
   Whip cream; reserve 1/4 cup.
9. 9
   Fold egg whites and whipped cream into raspberries.
10. 10
    Pour into 1-quart souffle dish which may be extended with a wax paper collar.
11. 11
    Refrigerate until serving time.
12. 12
    Garnish with whipped cream and reserved berries.