2 (10 oz.) pkgs. frozen raspberries or 1 pt. fresh raspberries
2 tbsp. sugar
3/4 c. sugar
1/3 c. water
6 eggs, separated
2 c. whipped cream, whipped over low heat

Cook raspberries until liquid is almost gone. Set aside to cool. Combine sugar and water in a medium saucepan. Bring to a boil and boil rapidly for 3 minutes until it reaches a soft stage.

In a small mixing bowl, beat egg yolks until thick and lemon colored. With mixer on medium speed, slowly pour hot syrup over egg yolks. Beat egg whites until stiff peaks form and fold into raspberry mixture. Form into whipped. Tape 2 inches standing collar of aluminum foil around individual souffle dishes or cups. Spoon raspberry mixture in filling to top of collar. Freeze. Remove collar to serve. Garnish with whipped cream and fresh raspberries.