1/2 pound of raspberries
300 grams of sugar
2 cups of port wine, Madeira or similar
20 grams of unflavored gelatin
1 tablespoon of vanilla extract
two egg whites
3 cups of cherry liqueur or maraschino
1 quart-sized bottle (1/4 liter) of fresh heavy cream
1/2 pound of raspberries
300 grams of sugar
2 cups of port wine, Madeira or similar
20 grams of unflavored gelatin
1 tablespoon of vanilla extract
two egg whites
3 cups of cherry liqueur or maraschino
1 quart-sized bottle (1/4 liter) of fresh heavy cream
Wash and rinse the raspberries well, removing any stems; wash them in cold water and place them in a bowl, after being thoroughly drained
Place 100 grams of sugar (1/3 of the total sugar) in a saucepan, add one cup of water and bring to a simmer over low heat, without letting it boil, until the sugar is fully dissolved; mix this syrup, after cooling, with the wine and pour it over the raspberries; place them in the refrigerator while preparing the gelatin
Mix the gelatin with one spoonful of cold water, so that it becomes soft.
