1 tablespoon Knox gelatine
1/4 cup ginger ale
1/4 cup boiling water
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
4 egg whites (save 2 yolks)
1 cup crushed raspberries
Procedures
Sprinkle gelatine on ginger ale and allow to soften 3-5 minutes. Add boiling water. Stir until dissolved. Add lemon rind, juice, and berries. Chill until mixture begins to thicken. Mix on low speed until frothy.
In another bowl beat the 4 whites and 3/4 cup sugar until stiff. Add the whites to the gelatine mixture and continue to whip until it holds its form. Pour into mold. Chill at least 4 hours. Unmold and serve with Raspberry Cr�me if desired.
