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.