Raspberry Ice Cream Souffle
Rinse the raspberries, sort, drain, puree, and strain through a sieve.
Soak the gelatin in cold water.
Wrap each soufflé dish (or cup) with a folded strip of parchment paper and secure with tape.
In a small saucepan over low heat, melt the gelatin in the orange juice.
Beat the egg whites and powdered sugar in a mixing bowl with an electric hand mixer until stiff. Add the raspberry puree and lemon juice and beat briefly, until combined. Gently fold in the gelatin.
Whip the cream, fold into the raspberry mixture, then spoon into the ramekins and place in the refrigerator for about 3 hours. To serve, remove the strip of parchment and garnish the souffle with fresh raspberries.