Raspberry Crown Royal
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Granulated sugar||3 Tablespoon|
|Frozen raspberries||30 Ounce, partially thawed and broken apart (3 Packages, 10 Ounce Each)|
|Lemon juice||1 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Chilled whipping cream||3 Cup (48 tbs)|
|Confectioners' sugar||1 Tablespoon|
Extend depth of 7 1/2-cup souffle 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, until gelatin is dissolved and mixture boils.
Chill until mixture mounds slightly when dropped from spoon.
Beat egg whites and salt until foamy.
Gradually beat in 1/4 cup granulated sugar, 1 tablespoon at a time; continue beating until 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 until 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 souffle dish just until 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 souffle.
If desired, garnish with reserved raspberries.