Raspberry Crown Royal Recipe

A spectacular finale for a gourmet meal. Well worth the extra time and effort.

2 envelopes unflavored gelatin

3 tablespoons granulated sugar

3 packages (10 ounces each) frozen raspberries, partially thawed and broken apart

1 tablespoon lemon juice

5 egg whites

Dash salt

1/4 cup granulated sugar

1 teaspoon unflavored gelatin

3 tablespoons water

3 cups chilled whipping cream

1 tablespoon confectioners' sugar

Extend depth of 7 1/2 cup soufflé dish by securing 4 inch band of double thickness aluminum foil around top. In saucepan, blend 2 envelopes gelatin and 3 tablespoons granulated sugar. Stir in raspberries and lemon juice. If desired, reserve few whole berries for garnish. Heat, stirring constantly, till gelatin is dissolved and mixture boils. Chill till mixture mounds slightly when dropped from spoon.

Beat egg whites and salt till foamy. Gradually beat in 1/4 cup granulated sugar, 1 tablespoon at a time; continue beating till stiff and glossy.

Sprinkle the 1 teaspoon gelatin in the water to soften; place over boiling water to dissolve. In chilled bowl, beat cream, confectioners' sugar and dissolved gelatin till soft peaks form.

Reserve 1 cup whipped cream mixture; cover and refrigerate. Fold egg whites and half the remaining whipped cream mixture into raspberry mixture; spoon into soufflé dish just till even with rim of dish.

Ending with the remaining raspberry mixture, alternate thin layers of other half of the whipped cream mixture and raspberry mixture. Chill at least 8 hours.

Just before serving, run edge of knife around inside of foil band and remove band. Place reserved whipped cream in decorators' tube; decorate top of soufflé. If desired, garnish with reserved raspberries. Serve each person both the raspberry and cream portions of soufflé.

Serves 10 -12.

Quick Tip

Do not use premelted chocolate. Do not be alarmed if cracks appear on the top; they are characteristic of this recipe.