Frozen White Chocolate Raspberry Soufflés

In heatproof bowl set over hot, not boiling, water, melt chopped white chocolate with 1/4 cup (60 mL) of the cream. Stir until smooth. Let cool to room temperature (it should still be fluid).

Meanwhile, in saucepan, mash raspberries, sugar and 1 tbsp (15 mL) water until juicy. Sprinkle with gelatin; let stand for 5 min or until softened. Cook over medium-low heat, stirring, for about 2 min or just until gelatin is melted. Set aside; let cool completely.

Meanwhile, cut 3-inch (7.5 cm) wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2-cup (125 mL) jelly jars, ramekins or other dishes; set aside.

In large bowl, whip remaining cream until stiff. Fold one-quarter into white chocolate mixture. Fold white chocolate mixture into remaining cream until blended. Gently fold in raspberry mixture, without blending completely to give a swirled effect.

Spoon enough cream mixture into ramekins to fill just to rim. Carefully push paper strips about 1/4-inch (0.5 cm) down into ramekins lining inside edge to make a collar. Fill with remaining cream mixture.

Cover loosely and freeze until semi-frozen, about 2 hours or for up to 2 days. (If completely frozen, let thaw for about 10 min before serving). Run a warm knife around both sides of paper and remove collars. Serve with fresh berries.