Raspberry Souffle

If you go by tradition, then it must and rightfully by all means be a cake ~ to be cut for a birthday. So we broke it this year and went in for a dessert to be cut for the husband's birthday, that too I ensured it was one of his favorite flavours.

Ingredients:
Digestive biscuits - 200gms
Melted butter - 3oz 
Sugar - 2tbs
Raspberry jelly - 1 big packet
Hot water - 2cups
Sugar - 2tbs
Lemon juice - 1tsp
Whipping cream - 250ml

Powder biscuits along with sugar and butter. Mix well and line the bottom of 9 1/2 "greased spring form pan. And then keep in the fridge.
Dissolve jelly crystals in hot water. Add sugar and lemon juice. Cool and keep in refrigerator till just wobbly. Whip cream  till nice and stiff and then fold into jelly mixture. Pour into biscuit base and allow to set for a couple of hours.

Decoration
Strawberries or any fruit of choice - 1 box or 1 can 
Gelatin - 11/2 tsp
Juice from the tin - 1cup

Drain the fruits and reserve the juice. Dissolve gelatin into a little hot water and mix with the rest of the juice. Allow to set till the mixture mounts & spoon over the fruits arranged over the dessert. Let it remain in the fridge for a couple of hours before unmoulding.
Alternatively if you are using fresh strawberries then slice them and arrange them on the souffle and glaze the gelatin mixture (gelatin mixed in a little bit of hot water till it is completely dissolved, let it cool before glazing) over the strawberries to let the strawberries set.

Note: I did not find time to put fruits on my dessert, as my souffle took time to set, so I resorted to putting coloured sprinkles randomly for the presentation.

Tip: I made the whipped cream by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes. Let them get nice and cold, but don't freeze the cream. (Cream is easier to whip when cold.).Pour the cream, when chilled, in the bowl and start whisking. It will take 3 or 4 minutes to whip a cup of cream. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build. As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.