Raspberry Cloud Souffle - cooking recipe

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

Preparation

Select a few whole raspberries for garnish; freeze in small container until needed.
Soften gelatin in 3/4 cup cold water.
In heavy saucepan, combine raspberries, 3 tablespoons sugar, lemon juice and softened gelatin.
Cook slowly, stirring constantly, until gelatin is dissolved.
Cool.
Add kirschwasser.
Chill until partly set.
Beat egg whites and salt until soft peaks form; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff, but not dry.
Fold egg whites and about 3/4 of whipped cream into partly thickened raspberry mixture.
Turn into prepared 1 1/2-quart souffle dish.
(See following.)
Chill until set, several hours or overnight.
Garnish with remaining whipped cream, reserved raspberries and green citron slivers for Christmas color.