Raspberry Chiffon Eggs

Dissolve gelatin in 3⁄4 cup boiling water in a medium metal bowl.

Stir and press raspberries and juice through a strainer set over another bowl. Scrape purée off outside of strainer (you should have 1 3⁄4 cups). Discard seeds.

Beat cream with mixer on medium-high speed until soft peaks form when beaters are lifted.

Stir 3⁄4 cup berry purée into gelatin. Stir sugar into rest of purée; chill.

Set bowl of gelatin in a larger bowl half-filled with ice. Stir gently just until gelatin is thick enough to mound. Beat with mixer on high speed until lighter in color and slightly increased in volume. Fold in cream until no streaks remain. Refrigerate 4 hours, or until set.

To serve: Scoop gelatin with a large serving spoon or oval ice cream scoop onto dessert plates (before every few scoops, dip spoon in cold water to help release gelatin). Spoon 3 Tbsp purée around "eggs" on each plate.

Different Takes: Stir 2 Tbsp Chambord (raspberry liqueur) into the berry purée. Use frozen blackberries and blackberry gelatin. Use frozen strawberries and strawberry gelatin. Purée strawberries with liquid in a blender instead of pressing through a strainer.