Raspberry souffle

We need: 4 tsp gelatin, 4 eggs, 1 cup sugar, 2 tablespoons 200 g of powdered sugar fresh or frozen fruit and fruit juice 100 g. Also a bit of chocolate chips and whipped cream for decoration.
1 Soak the gelatin in cold water and put to swell.
 
2 Berries heats in a saucepan with the addition of 100 grams of fruit juice and half of the sugar, so they let the juice.
 
 
3 Wipe stewed berries through a sieve to get the thick berry juice.
 
 
4 Separate the yolks from the whites.
 
 
5 Beat the whites into a thick foam, then add the sugar and continue whisking.

 
6 Beat egg yolks with half the sugar to the state of eggnog.
 
 
7 Melt the gelatin in the water bath and cool for a bit.
 
8 Add the half of gelatin to the beaten egg yolks.
 
9 The second half add to berry juice.
 
10 Half of the berry juice gently intervene in the beaten egg whites.
 
11 We spread our souffle layers in glass containers.
 
12 Pour on top of the remains of berry juice. All you need to do now quickly as berry juice with gelatin and hardens quickly.
 
13 Put in the refrigerator for 2 hours to solidify.
14 Decorate with chocolate chips and whipped cream. We did not dress up, left no room for your imagination.
Our great berry souffle ready. Bon appetit.