600 g of raspberries
1/2 cup of sugar (90 g)
1 envelope of unflavored gelatin, colorless (12 g)
1/4 cup of lemon juice (60 ml)
2 egg whites
600 g of raspberries
1/2 cup of sugar (90 g)
1 envelope of unflavored gelatin, colorless (12 g)
1/4 cup of lemon juice (60 ml)
2 egg whites
Reserve four raspberries for decoration
Place the remaining raspberries in a large bowl and mash with a fork until smooth
Add the sugar and mix well with a spoon. Reserve
In a small saucepan, sprinkle the gelatin over lemon juice and let it hydrate (about 5 minutes)
Cook over medium heat, stirring occasionally with a spoon, until the gelatin melts (approximately 3 minutes)
Add to the reserved raspberry mixture and mix well. Reserve
In a mixer, beat the egg whites until stiff (approximately 2 minutes)
Add to the raspberry mixture and mix delicately with a spatula until homogeneous
Distribute the mixture among four cups, cover with plastic wrap and refrigerate until firm (about 4 hours)
Decorate with the reserved raspberries and serve
165 calories per serving
