Christmas Chilled Raspberry Soufflé

Ingredients:

1 ¼ cup cream
300 g raspberries
4 egg whites
3 tbsp gelatine
2-3 tbsp caster sugar

Preparing:

Wrap a double strip of baking paper around the outside of 6 soufflé dishes (125ml or 4 fl oz), extending 2 cm (3/4 inch) above the rim and then tying with string.
Brush the collar and dish with oil or butter and sprinkle with sugar.

Place 3 tablespoons water in a small heatproof bowl.
Sprinkle evenly with the gelatine and leave to go spongy.
Bring a large pan filled with about 4 cm (1 ½ inches) water to the boil, remove from heat and carefully lower 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.
Fold in the cooled gelatine mixture.

Beat the cream into soft peaks.
Beat egg whites into stiff peaks in other bowl.
Gradually beat in 2 tablespoons of the sugar until dissolved.

Fold the cream into the raspberries, followed by the egg whites, using a large spoon.
Spoon into the dishes and chilled for 12 hours.

Remove the collars, decorate with some cream and raspberries and serve.