Chilled Berry Souffle

Ingrdients:

300 g raspberries
1 1/4 cups cream
4 egg whites
3 tbsp caster sugar
3 tsp gelatine

Preparing:

Prepare 6 soufflé dishes by wrapping a double strip of baking paper aroun the outside of each.
Brush the collar and dich with oil or butter, an sprinkle with sugar.

Place 3 tbsp water in a small heatproof bowl.
Sprinkle evenly with the gelatine and leave to sponge.

Bring a large pan filled with about 4 cm water to the boil.
Remove from the heat and carefully lower the gelatine bowl into the water.
Stir until dissolved and cooled slightly.

Purée half the raspberries and push through a sieve.
Mash the other half and mix both lots together.
Folded in the cooled gelatine mixture.

Beat the cream into soft peaks.
Beat, in a separate bowl, the egg whites into stiff peaks.
Gradually beat in 2 tbsp of sugar until dissolved.
Fold the cream into the raspberries, followed by the egg whites, using a large metal spoon.
Spoon into the dishes and chill for several hours, until set.