Desserts: Cold Lemon Souffle with Raspberry Sauce (Serves 10)

1 T unflavored gelatin
1/4 cup cold water
5 eggs, separated
3/4 cup fresh lemon juice
2 t freshly grated lemon rind
1 1/2 cups sugar
1 cup whipping cream

Sprinkle gelatin over cold water to soften.  Mis egg yolks with lemon juice and rind and 3/4 cup sugar.  Place in top of double boiler and cook, stirring constantly until lemon mit is slightly thickened, about 8 mins.  Remove from heat and stir in gelatin until dissolved.  Chill 30-40 mins.  Beat egg whites until stiff, grad add remaining 3/4 cup sugar.  Whip cream until stiff fold egg white and whipped cream into yolk mixt until no white streaks remain.  Pour into 2 quart souffle dish and chill at least 4 hours.  Serve with Raspberry Sauce.

Raspberry Sauce:
2 packages frozen raspberries
2 T Cointreau
Defrost raspberries and puree in blener until smooth.  Strain through a sieve and add Cointreau.  Chill.