Raspberry Cloud Soufflé

Select a few whole raspberries for garnish; freeze in small container until needed.

Soften gelatin in 3/4 cup cold water.

In heavy saucepan, combine raspberries, 3 tablespoons sugar, lemon juice and softened gelatin.

Cook slowly, stirring constantly, until gelatin is dissolved.

Add kirschwasser.

Chill until partly set.

Beat egg whites and salt until soft peaks form; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff, but not dry.

Fold egg whites and about 3/4 of whipped cream into partly thickened raspberry mixture.

Turn into prepared 1 1/2-quart soufflé dish.

(See following.)

Chill until set, several hours or overnight.

Garnish with remaining whipped cream, reserved raspberries and green citron slivers for Christmas color.