Note For variable speed food processors only

Prepare a 1/2 litre, (1 pint) souffle dish by putting a 10 cm (4 inch) strip of greaseproof paper around the dish, making sure the paper stands 4 - 5 cm (1 1/2 - 2 inch) above the edge of the dish. Tie on securely with string.

Put the gelatine and hot water in a basin and stir over a pan of boiling water until dissolved.

Puree the raspberries on a low speed, and with the machine still running, add the lemon juice, dissolved gelatine and icing sugar. Turn out into a bowl and reserve.

Whisk egg whites to a stiff snow and turn out into a bowl, reserve. Whisk the cream to a soft piping consistency.

On a low speed add the whisked egg whites and raspberry puree to the whipped cream, and gently fold everything together.

Pour into the prepared souffle dish. The mixture should reach almost to the top of the paper.

Chill until firm and set. Just before serving ease paper away from the mixture with a knife dipped in hot water.

Decorate with whipped cream and whole raspberries.