Whole cranberries and cranberry juice are combined for this impressive "light as a cloud" dessert. Can be prepared one day in advance.

2 c. fresh or frozen cranberries
1 1/2 c. sugar, divided
2 1/2 c. cranberry juice, divided
2 tbsp. lemon juice
2 env. unflavored gelatin
4 egg whites
1 1/2 c. heavy cream, divided

Measure off a length of wax paper or foil large enough to encircle a 5-cup souffle dish. Fold in half lengthwise (collar should be about 2 1/2 inches higher than rim of dish). Fasten collar to dish with tape or string.

In a large saucepan, combine berries with 1 1/4 cups of the sugar and 2 cups cranberry juice. Bring to boiling; lower heat. Simmer until sugar is dissolved and cranberries "pop", about 3 to 4 minutes. Strain into a large bowl. Reserve 12 cranberries for garnish. Puree remaining cranberries in electric blender or food processor. Add to bowl with cranberry liquid; stir in lemon juice; cool slightly.

Sprinkle gelatin over remaining 1/2 cup cranberry juice in a small cup to soften, about 5 minutes. Set cup in pan of simmering water until gelatin is dissolved. Stir into pureed cranberry mixture.

Place bowl in larger bowl filled with ice and water to speed setting; chill, stirring often, until mixture is consistency of unbeaten egg white.

While gelatin mixture chills, in a medium-size bowl, beat egg whites with electric mixer until foamy; gradually beat in remaining 1/2 cup of the sugar until meringue stand in soft peaks; set aside. Whip 1 cup of the heavy cream in a medium-size bowl until stiff. Fold the meringue and cream together.

Spoon the meringue-cream mixture over the thickened cranberry mixture and fold together until no streaks of white remain. Spoon into prepared souffle dish. Chill about 4 hours, or until firm.

To serve: Remove collar gently, freeing souffle from wax paper. Beat remaining 1/2 cup cream in a small bowl until stiff. Place in pastry bag and pipe rosettes around souffle edge. (Or decorate with small dollops of cream.) Place reserved cranberries in center of each rosette. Makes 8-10 servings.