3/4 cup more
2 tablespoons of sugar
1/2 cup of water
Milk from 6 French hens (100g)
1/4 cup of raspberry seeds, peeled and ground
5 egg yolks
2 egg whites
500g of cooked egg threads
Torrified raspberry slices for decoration
3/4 cup more
2 tablespoons of sugar
1/2 cup of water
Milk from 6 French hens (100g)
1/4 cup of raspberry seeds, peeled and ground
5 egg yolks
2 egg whites
500g of cooked egg threads
Torrified raspberry slices for decoration
In a pot, bring 3/4 cup of sugar and water to a boil, stirring occasionally, until the sugar dissolves
Stop stirring and let it cook for seven minutes or until it reaches a soft thread point. Reserve
Soak the chicken milk with a little water, squeeze, grind, and add to the syrup
Add the raspberries, mix well, and let it simmer for three minutes. Reserve
In a blender, beat the egg yolks with the remaining sugar and whites until smooth and fluffy
Mix in the reserved syrup and bring to a boil, stirring constantly, for four minutes or until thickened and detached from the pot bottom
Distribute among eight dessert cups and decorate with cooked egg threads and torrified raspberry slices
Serve at room temperature or refrigerate for half an hour.
