Cold Raspberry Souffle
1/2 cup fresh lemon juice
8 eggs, separated
1 cup granulated sugar
1 cup puréed fresh raspberries
4 tablespoons cassis
2 cups heavy cream
Prepare a 2-quart soufflé dish with a wax paper collar extending 2 to 3 inches
above rim of dish. Tape into place. Oil dish and paper.
Soften gelatin in lemon juice and heat over low flame until
dissolved and clear.
Beat egg yolks with sugar until light and fluffy. Mix puréed raspberries with
cassis and add to egg yolk mixture, then add gelatin. Cook over hot water until
Beat egg whites until stiff peaks form, then whip heavy cream until stiff.
Gently fold egg whites into raspberry mixture, then fold in
Pour into the soufflé dish and chill thoroughly. Remove paper
collar before serving.