1 qt. cranberries
1 c. orange juice
1/3 c. sugar
1 tbsp. Grand Marnier
2 env. unflavored gelatin
6 egg yolks
2/3 c. superfine sugar
1 c. cream, whipped
6 egg whites, beaten until stiff

Heighten 6 cup souffle dish with collar. Cook cranberries in orange juice until berries pop. Remove from heat. Drain all but 1/4 cup liquid. Add sugar and Grand Marnier. Puree. Sprinkle gelatin over puree. Cool.

Heat egg yolk and superfine sugar in top of a double boiler. Beat at medium speed 5 minutes. Remove from heat. Stir in berry mixture. Transfer to bowl set inside another bowl half filled with ice. Mix 2-4 minutes until thickened.

Remove from ice-filled bowl. Fold whipped cream and beaten egg whites into mixture. Transfer to souffle dish. Cover with waxed paper. Chill 4 hours. Serves 8.