Category: DESSERT
Serves: 8

SOURCE	ROSEMARY                                           

1/4 Pound fresh pineapple, sliced
2 Tblsp Cointreau
11 Ounce raspberries
1 1/3 Cup ganulated sugar
1 1/2 Cup heavy cream
1 Tsp. vanilla extract
5 egg whites

Wrap the mould with a wide strip of waxed paper and fasten with a rubber band.
Core the pineapple and cut each slice into small dice; soak them in the Cointreau.
Choose 8 of the nicest raspberries and set them aside for decorating the souffle. Push the remaining raspberries through fine strainer. Discard the seeds and set aside the puree. Put the sugar in a medium saucepan, add 1/2 cup water, place on medium heat and bring to a boil. Set aside.
In a bowl beat the egg whites with a whisk or an electric mixer until they hold stiff peaks. Pour on the hot syrup, whisking constantly. Fold in the raspberry puree and the macerated pineapple dice.
In a chilled bowl whip the cream with a whisk or an electric mixer until soft peaks are formed. Add the vanilla, whip quickly again, and set aside.
Fold the whipped cream into the egg-white mixture and them ladle into the mould. The mixture should come almost to the top of the paper collar. Place in the freezer for 3 hours.
Before serving, gently remove the paper collar and decorate the souffle with remaining raspberries.