Maxim'S Iced Raspberry Souffle Recipe

Whisk egg whites until very stiff. Stir sugar and water over heat until the sugar is dissolved. Boil syrup undisturbed for 5 minutes or until a little dropped into cold water forms a soft ball. Immediately pour hot syrup over egg whites, beating all the time to form a meringue mixture. Place over ice and cool. Sieve raspberries or puree in a blender (sieving gives the best results). Add a squeeze of lemon juice, and chill. Whip cream stiffly, adding the icing sugar; chill. Incorporate the meringue and the raspberry puree. Fold in the whipped cream. If the color is too pale add a very little red food coloring. Tie an 8cm collar of buttered foil around a small (3-cup) souffle dish or small round cake tin. Pour in the souffle mixture and chill in the freezer for 4 hours. Remove collar before serving. If you wish, decorate the souffle with fresh raspberries, powdering them with a little sifted icing sugar. Serves 6.
Note: If raspberries are unobtainable, you could use loganberries or strawberries.