INGREDIENTS

Soufflé:

2 Tablespoons unflavored gelatin
1/3 cup cold water
6 eggs, separated
2 cups sugar
3/4 cup strained lime juice, preferably Key Lime
3 cups whipping cream

Sauce:

3 cups fresh, or 12 ounce package whole frozen raspberries, thawed
4 Tablespoon Chambord (raspberry liqueur)
1/3 cup sugar

DIRECTIONS

Soufflé:
In a heat-proof cup, sprinkle the gelatin over cold water and allow to soften for 3 minutes.  Place cup in bowl of hot water and stir until no granules of gelatin remain.  Set aside.  Beat egg yolks with sugar until thick, lemon-colored and no granules of sugar remain.  Stir in lime juice.  Set aside.  Whip egg whites until stiff but not dry.  Set aside.  Whip cream.  Set aside.

Blend dissolved gelatin and lime mixture.  Fold in egg whites and whipped cream, combining well.  Spoon into individual dessert dishes and refrigerate several hours until firm.

Sauce:
Puree berries in food processor or blender until smooth, about 10 seconds.  Strain through a fine sieve to remove seeds.  Stir in Chambord and sugar.  Refrigerate until ready to serve dessert.

To serve:
Remove serving dishes  from refrigerator and spoon Chambord sauce over each soufflé.  Garnish each with several fresh raspberries and a thinly sliced lime wedge.