Ingredients (nutrition)
- 12 oz fresh raspberries
- 2 oz icing sugar
- 11 1/2 fl oz creme fraiche
- 1/2 teaspoon vanilla essence
- 2 egg whites
Preparation (instructions)
- Puree raspberries and sugar until smooth and creamy in a food processor or blender.
- Reserve 1 1/2 tablespoons creme fraiche for garnish and add remaining creme fraiche, vanilla essence and raspberry puree in a bowl. Mix well.
- In a separate bowl, whisk egg whites until form stiff peaks using a hand held mixer.
- Fold egg whites in raspberry mixture.
- Transfer equally into 4 serving dessert bowls and refrigerate for 1 1/2 hours.
- Garnish with reserved creme fraiche and serve.
Servings: 4
Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding
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