Cold Raspberry Souffle

• 2 (10 ounce) packages frozen unsweetened raspberries
• 4 egg yolks
• 2 egg whites
• 1/3 cup sugar
• 1/2 orange, juice of
• 1 1/2 tablespoons cold water
• 1.5 (1/4 ounce) envelopes gelatin
• 2/3 cup whipping cream

1. Thaw the raspberries for 30 minutes at room temperature.
2. Puree them in a food processor, reserve 3 TBSP juice.
3. Beat the egg yolks and sugar until pale yellow and creamy.
4. Stir in the raspberry puree.
5. Combine the reserved raspberry juice with the orange juice.
6. Add the water.
7. Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
8. Place the bowl with the gelatin in a pan of warm water over low heat.
9. Stir until the gelatin dissolves.
10. Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
11. Whip cream until soft.
12. Add the raspberry puree and the egg whites.
13. Pour into a steep sided glass dish and chill 4 hours.
14. Garnish & Serve.

raspberries, egg yolks, egg whites, sugar, orange, cold water, envelopes gelatin, whipping cream

Taken from www.food.com/recipe/cold-raspberry-souffle-247658 (may not work)