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Raspberry Flummery

A light and fluffy dessert that melts in your mouth.
Prep Time20 minutes
Servings: 6 people
Author: Philippa Cameron

Equipment

  • cake mixer (or electric beater)
  • heat proof jug
  • small pot
  • sieve
  • 6 small glasses or (for serving)
  • 1 medium sized glade bowl (for optional serving sugegstion)

Ingredients

  • 450 grams frozen raspberries
  • ½ cup sugar (100 grams)
  • 2 tbsp gelatine
  • 1½ cups boiling water (375 mls)
  • 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 careful not to let it 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. This may take up to 10 minutes.
  • Quickly pour into small serving bowls or glasses and place in the fridge to set.