1 tablespoon of unflavored gelatin
1/4 cup of water
1 cup of sugar
1 cup of milk
1 box of raspberries (500g), cleaned and finely chopped or pureed in a blender
1 tablespoon of lemon juice
1 egg white
1 tablespoon of unflavored gelatin
1/4 cup of water
1 cup of sugar
1 cup of milk
1 box of raspberries (500g), cleaned and finely chopped or pureed in a blender
1 tablespoon of lemon juice
1 egg white
Place the gelatin in a small saucepan with the water
Let it sit for about 2 minutes to soften
Heat over low heat until the gelatin dissolves
Add the sugar and whisk until dissolved
Remove from heat, add cold milk gradually, whisking, and let cool
Mix the raspberries with lemon juice and combine with the gelatin mixture, whisking well
If desired, add a few drops of food coloring to tint pink
Pour into two ice cube trays or a 22.5 x 22.5 x 5 cm mold
Cover and place in the freezer until almost set
Transfer to a cold bowl and add the egg white, without beating
Beat with an electric mixer until smooth and foamy
Place back in the molds and freeze for at least 4 hours or until firm
Remove from freezer 10 minutes before serving
Garnish with mint leaves if desired.
