2 (10 oz.) pkgs. frozen raspberries, thawed
2 env. unflavored gelatin
Sugar
1 tsp. lemon juice
Dash salt
4 egg whites at room temp.
2 c. heavy or whipping cream
1-3 tbsp. Raspberry liqueur

In covered blender container at low speed, blend raspberries until smooth; strain into medium saucepan; discard seeds. Sprinkle gelatin evenly over liquid; cook over low heat, stirring until dissolved. Remove from heat; stir in 1/4 cup sugar, lemon juice and salt. Chill, stirring occasionally, until mixture mounds when dropped from a spoon, about 20 minutes.

In large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar; beat until sugar is completely dissolved (whites should stand in stiff peaks). With rubber spatula, gently fold raspberry mixture into beaten whites. Wash beaters.

In a small bowl, with mixer at medium speed, beat 1 1/2 cups cream until soft peaks form. With rubber spatula, gently fold into raspberry mixture; pour into 2 quart serving bowl or 10 dessert dishes. Refrigerate until set, at least 4 hours.

To serve: In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream with 1 tablespoon sugar until soft peaks form. Mix in raspberry liqueur to taste. Use to garnish mousse.

Makes 10 servings.