1 1/2 tablespoons unflavored gelatin
1/4 cup cold water
2 cups milk
2 eggs — seperated
3/4 cup sugar
1 teaspoon lemon juice
1 cup raspberries
1/2 cup heavy cream — whipped
Soften gelatin in water 5 minutes. Scald milk, add gelatin and stir until disolved. Mix egg yolks with sugar and add hot milk gradually. Cook over boiling water 3 minutes 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 spring-form pan and chill until firm. Unmold and serve in slices like cake.