Ingredients

  • 1 envelope of gelatin, neutral
  • 125 ml (1/2 cup) of sugar
  • 15 oz (1½ cup) of frozen drained raspberries
  • 310 ml (1¼ cup) of raspberry liquid (if needed, add water to get a total of 1¼ cup)
  • 15 ml (1 tablespoon) of lemon juice
  • 2 egg whites
  • 250 ml (1 cup) of cooking cream
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Preparation

  • Take the gelatin in 60 ml (1/4 cup) of cold water.
  • Heat up raspberries juice, lemon juice and sugar to a boil.
  • Remove from fire and add gelatin.
  • Set all in the refrigerator till its texture looks like on an egg white un-scrambled.
  • Scramble egg whites in snow. (set aside in the refrigerator)
  • Scramble cream until firm. (set aside in the refrigerator)
  • In a good looking glass serving bowl, gently mix (fold with a spatula) egg whites, whipped cream and raspberries mixture. The mix should not be uniformly pink. There should be red and white in it.
  • Only lastly, add gently raspberries. It is possible to add whole fresh or frozen raspberries over for topping.
  • Set all in the refrigerator for at least 2 to 3 hours before serving. Serves with "cat tongue" cookies.

Chef's notes

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