1 1/2 tablespoons unflavored gelatine 1/4 cup cold water 2 cups milk 2 eggs, separated 3/4 cup granulated sugar 1 teaspoon lemon juice 1 cup raspberries 1/2 cup heavy cream, whipped
Soften gelatine in water for 5 minutes.
Scald milk; add gelatine and stir until dissolved.
Mix egg yolks with sugar and gradually add hot milk. Cook over boiling water for 3 minutes or until mixture coats a spoon. Remove from heat and chill.
When mixture begins to thicken, add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into springform pan and chill until firm. Unmold. Slice to serve.
