-
Reserve 4 raspberries for
decoration and put the remainder in a food processor. Add
icing sugar and blend to a puree. Sieve to remove the
seeds.
This puree can be frozen for up to 7 months.
-
Mix the cherry brandy (if
using) with 1 tbsp cold water. Otherwise just sprinkle the
gelatine on 3 tbsp of cold water. Put the bowl over a pan
of hot water and stir until the gelatine dissolves. Stir
into the puree.
-
Whisk the cream until it forms
soft peaks. Fold into the puree. Chill for 5 -10 mins
until the mixture thickens.
-
Whisk the egg whites until
stiff and fold into the puree.
-
Spoon the mixture into
individual dishes. Chill for about 1h until set. Decorate
and serve.
DAILY
DINNERS 
