4 egg whites
1 c. raspberries
1 env. unflavored gelatin
4 egg yolks
3/4 c. sugar
Dash salt
1 c. heavy cream

Let eggs warm to room temperature, about 1 hour.

Puree raspberries and add water if needed to make 1 cup.

Sprinkle gelatin over 1/4 cup cold water; let soften.

In top of double boiler, combine egg yolks and 1/2 cup sugar, cook, stirring over low heat until thick, about 10 minutes.

Add softened gelatin, stirring until dissolved; let mixture cool 15 minutes.

Stir raspberry puree into cooled gelatin mixture.

Beat egg whites with salt until they form soft peaks. Gradually add remaining 1/4 cup sugar and continue beating until they form stiff peaks.

Whip cream until stiff, add raspberry mixture and stir just to combine.

Fold in a small amount of egg white mixture to lighten cream mixture, then gently fold in remaining egg white mixture. Do not over beat.

Turn into 1 1/2 quart souffle dish or bowl and refrigerate 4 hours or until firm. Decorate top with whipped cream and fresh raspberries if desired.