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Raspberries - 500 gms
Egg whites - 4
Castor sugar - 225 gms
Fresh double cream -300 ml (lightly whipped)

To Garnish:
Fresh double cream - 150 ml
Few whole fresh or frozen raspberries


  • Puree the raspberries in a blender, then pass them through a nylon sieve.
  • Beat the egg whites until stiff, then slowly beat in the sugar, a spoonful at a time.
  • Beat in the raspberry puree, then fold in the cream.
  • Pour the mixture into a freezer proof bowl or souffle dish.
  • Open freeze until solid, then wrap in cling film and over wrap in aluminium foil or a freezer bag.
  • Thaw in wrappings for one hour in the refrigerator.
  • Unwrap and decorate with rosettes of whipped cream and whole raspberries.
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