Raspberry Flummery
A light and fluffy dessert that melts in your mouth.
Equipment
- cake mixer (or electric beater)
- heat proof jug
- small pot
- sieve
- 6-8 small glasses (for serving)
Ingredients
- 450 grams frozen raspberries
- ½ cup sugar
- 2 tbsp gelatine
- 1½ cup boiling water
- 2 egg whites
- Freeze dried raspberries or fresh raspberries (for topping)
Instructions
- Place the frozen raspberries into a small pot with the sugar and simmer over a very low heat.
- Dissolve the gelatine in the boiling water.
- Place a sieve over the gelatine mixture and strain the raspberries. Use a spoon to squish through as much as you can. Discard the seeds.
- Place the gelatine mixture into the fridge to cool. Be carful you don't want it too set.
- Whisk the two eggs whites until stiff peaks form.
- Pour the cooled raspberry gelatine mixture into the egg whites and beat until it becomes thick and glossy.
- Quickly pour into small serving bowls or glasses and place in the fridge to set.