Cover raisins with cold water, bring to a boil, drain and cool.
Soften the gelatine in 2 tbsp. of the orange juice, set over boiling water and stir until the gelatine is dissolved.
Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar.
Heap into sherbet glasses and serve when thoroughly chilled.