| 1 | Recipe by: cooking with bon appetit - light desserts oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil collars). |
| 2 | Place orange juice in cup. |
| 3 | Sprinkle with gelatin and let stand until liquid is absorbed, about 5 minutes. |
| 4 | Meanwhile, combine whole egg, yolk and sugar in medium bowl of electric mixer and beat at high speed until mixture is thick and forms a ribbon when beaters are lifted, about 5 to 7 minutes. |
| 5 | Set aside. |
| 6 | Combine strawberries and framboise in processor or blender and puree until smooth. |
| 7 | Set cup with gelatin mixture in small pan of hot water and place over low heat until gelatin is completely dissolved and clear. |
| 8 | Stir into egg mixture. |
| 9 | Blend in pureed strawberries. |
| 10 | Set bowl in larger bowl if ice water and stir gently with rubber spatula until mixture is almost set, about 10 minutes. |
| 11 | Fold in whipped cream. |
| 12 | Pour into prepared dish(es). |
| 13 | Refrigerate until set. |
| 14 | If using mold, invert onto platter before serving. |
| 15 | Garnish top with berries and pistachios. |
