3 large raspberries (500 g)
1 cup of water (240 ml)
1/3 cup of sugar (60 g)
1 teaspoon of unflavored gelatin, incolor
1 tablespoon of grated lemon zest
2 egg whites
3 large raspberries (500 g)
1 cup of water (240 ml)
1/3 cup of sugar (60 g)
1 teaspoon of unflavored gelatin, incolor
1 tablespoon of grated lemon zest
2 egg whites
Remove the seeds from the raspberries and reserve the pulp
Cut the pulp into pieces and set aside
Pass the seeds through a strainer over a large bowl, slowly adding 3/4 cup of water (180 ml) and pressing down with the back of a wooden spoon
Transfer to a processor, add the reserved pulp, and blend until smooth
Pour into a large bowl, add the sugar, mix well, and set aside
In a small refrigerator-safe bowl, sprinkle gelatin over the remaining water and let it hydrate (about 5 minutes)
Heat over medium heat in a bain-marie, stirring occasionally (about 3 minutes), until the gelatin dissolves
Add to the reserved raspberry mixture, stir well, and set aside
In a separate bowl, whip the egg whites until stiff peaks form (about 2 minutes)
Set aside
Pour the raspberry mixture into a large bowl, place it in an ice bath with water and ice, and whisk until it reaches a consistency like raw egg white (about 10 minutes)
Add the whipped egg whites and stir gently with a spatula
Transfer to a large serving dish, cover with plastic wrap, and refrigerate for about 2 hours
Serve
110 calories per serving
