Ingredients:
Instructions:
Fold a 6-inch piece of wax paper in half lengthwise and brush one side with oil, then wrap the paper around a 1-quart souffle dish, oiled side in, to form a 3 to 4-inch standing collar. Secure the paper with a piece of tape.
Thaw the raspberries and work through a sieve or blend with a blender. Soffted the gelatin in the cold water. In a double boiler lightly beat the egg yolks, then gradually beat in the 1/2 cup of sugar and a pinch of salt. Cook over simmering water, stirring constantly until thick. Remove form the heat and stir in the gelatin to dissolve. Let stand until cool but not set and stir in the raspberry puree.
Beat the egg whites until they hold shape, then gradually beat in 1/4 cup of sugar to make a shiny meringue. Whip 1 cup heavy cream until it holds a definite peak. Fold the meringue and the whipped cream into the raspberry mixture. Pour into the prepared souffle dish and chill for 2 to 3 hours, or until souffle is firm but still spongy. Carefully remove the paper collar and sprinkle the top with crushed pralines.