2 envelopes (12g each) of unsweetened white gelatin
3/4 cup water
1/2 cup granulated sugar
4 large egg whites
1 large container of fresh raspberries
Enough oil to grease
2 envelopes (12g each) of unsweetened white gelatin
3/4 cup water
1/2 cup granulated sugar
4 large egg whites
1 large container of fresh raspberries
Enough oil to grease
In a small saucepan, sprinkle the gelatin over 1/4 cup of water and set aside
In a larger saucepan, combine the sugar and 2/3 cup of water remaining and bring to a boil without stirring until the mixture reaches a thread stage
Beat the egg whites until stiff peaks form, adding the warm sugar syrup gradually, beating constantly
Blend the raspberries in a blender (approximately 4 cups of puree) and set aside
Dissolve the reserved gelatin over low heat, stirring constantly
Combine the raspberry puree and dissolved gelatin, mixing gently with the beaten egg whites
Pour into a greased 23cm diameter mold with a hole in the center
Refrigerate until firm and unmold.
