2 1/2 cups (625 mL) fresh raspberries, divided
1 tablespoon (15 mL) unflavoured gelatin
1/4 cup (50 mL) orange juice
1 teaspoon (5 mL) grated orange rind
4 tablespoons (60 mL) granulated sugar, divided
1 cup (250 mL) plain yogurt
1 egg white
Garnish: fresh mint leaves (optional)
In a food processor or blender, puree 1 1/2 cups (375 mL) of the raspberries. In top of a double boiler, combine gelatin with orange juice and heat, stirring, until dissolved; pour over raspberries. Stir in orange rind, 2 tablespoons (30 mL) sugar, and yogurt.
Beat egg white until stiff, gradually add 2 tablespoons (30 mL) sugar and beat until shiny. Fold beaten egg white into raspberry mixture. Pour into a 3-cup (750 mL) ring mould that has been rinsed with cold water. Chill for about 2 hours, or until firm. Turn out onto a serving plate and fill centre of ring with remaining raspberries, sprinkling a few around the outside. Garnish with a fresh mint leaf, if desired. Makes 6 servings.