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1
Rinse berries and drain on paper towels.
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2
Turn into medium bowl along with vodka or brandy or orange juice and stir to mix.
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3
Set aside.
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4
Use a one-quart souffle dish or individual souffle dishes.
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5
Make collar by tearing off a strip of foil about 4 inch longer than the circumference of the dish (or each individual dish).
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6
Fold foil lengthwise in thirds.
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7
Spray one side of foil band lightly with cooking spray.
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8
Wrap band around dish, sprayed side in, so it creates a collar about 2 inch to 3 inch above the top of the dish.
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9
Fold ends of foil together and fasten folded seam top and bottom with paper clip to hold collar tightly in place next to the souffle dish.
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10
Set aside.
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11
In medium saucepan whisk together egg yolks, 1/3 cup sugar and gelatin.
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12
Blend in water.
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13
Cook over medium-high heat, whisking constantly, until mixture is very foamy and just begins to boil.
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14
Remove from heat and turn into large mixing bowl.
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15
Puree raspberry mixture until smooth, then press through sieve to remove seeds.
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16
Stir puree into egg yolk mixture until blended.
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17
Refrigerate until mixture just begins to thicken, stirring frequently.
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18
Whip egg whites with cream of tartar until foam begins to form.
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19
Gradually add the 1/3 cup sugar, beating constantly, and beat until stiff peaks form.
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20
Turn into bowl of raspberry mixture.
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21
In same bowl whip cream until stiff.
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22
Add to raspberry mixture.
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23
Gently but thoroughly fold raspberry mixture, whipped cream and whites together just until blended.
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24
Turn into prepared souffle dish and chill until firm, several hours or overnight.
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25
To serve, unfold and gently peel away collar.
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26
Garnish with additional raspberries and/or fresh mint sprigs, if desired.
