|4 packages, (10oz) each frozen raspberries, thawed|
|1 and 1/2 packages frozen gelatin|
|4 eggs, separated|
|1/2 cup sugar|
|4 tbs orange liqueur|
|1 and 1/2 cups heavy cream, divided|
|1/4 tsp cream of tartar|
|pinch of kosher salt|
|mint leaves for garnish|
|fresh raspberries for garnish|
- Drain raspberries and reserve syrup.
- Force the raspberries through a wire mesh strainer. You should have about 1 cup of puree. Reserve.
- Soften gelatin in 1/2 cup of the raspberry syrup. Set remaining syrup aside.
- Heat gelatin mixture over a very low heat, stirring constantly, until gelatin is dissolved.
- Using a mixer, beat the egg yolks until creamy.
- Slowly add the sugar and beat until thick and lemon colored.
- Add the raspberry puree and mix.
- With the mixer on low, add the gelatin in a slow stream. Add the liqueur and beat together.
- Whip 1 cup of the cream until slightly thickened, then fold into the raspberry mixture.
- Add the egg whites to a bowl and with a wire whisk beat until frothy. Add the cream of tartar and salt. Beat just until firm and stiff peaks form.
- Gently fold in the egg whites to the raspberry mixture.
- Carefully spoon the raspberry mixture into a 1 and 1/2 quart souffle’ dish and chill for several hours until firm.
- When ready to serve, whip remaining 1/2 cup cream along with 2 tbs of sugar and beat until stiff. Spread over the top of the souffle.
- Decorate with fresh raspberry’s and mint leaves
- The leftover raspberry syrup can be used as a sauce to spoon over individual servings.