Raspberry Souffle - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen raspberries
2 envelopes unflavored gelatin
3/4 c. cold water
2 Tbsp. sugar
1 Tbsp. lemon juice
1/4 tsp. almond extract
4 egg whites
dash of salt
1/4 c. sugar
1 c. whipping cream, whipped

Preparation

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