1 tbsp. Knox gelatin
1/4 cup gingerale
1/4 cup boiling water
3/4 cup sugar
1-1/2 tsp. grated lemon rind
2 tbsp. lemon juice
4 egg whites (save 2 yolks)
1 cup crushed raspberries
Sprinkle gelatin on gingerale 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 gelatin mixture and continue to whip until it holds its form. Choose your best molding method (wet, Tupperware, etc.). Chill at least 4 hours. Unmold and serve with creme.
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