2 env. unflavored gelatin
1/2 c. fresh lemon juice
8 eggs, separated
1 c. sugar
1 c. pureed fresh or frozen raspberries
4 tbsp. cassis
2 c. heavy cream

Prepare a 2 quart souffle 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 a low flame until dissolved and clear. Beat egg yolks with sugar until light and fluffy. Mix pureed raspberries with cassis and add to egg yolk mixture, then add gelatin. Cook over hot water until thickened. Cool. Beat egg whites until stiff peaks form, then whip heavy cream until stiff. Gently fold egg whites into raspberry mixture, then fold in whipped cream. Pour into the souffle dish and chill thoroughly. Remove paper collar before serving.