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Ingredients
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Divide egg white from egg yolk
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Put egg white in a bowl and put a side
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Place the raspberries in a saucepan over low heat and cook for 3-4 minutes
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Squeeze the lemon juice
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Add caster sugar into the purée and whisk until sugar is dissolved
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After whisking pass the purée through a sieve and return to the pan over low heat
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Sift raspberry purée into a bowl the. Put the purée back into the saucepan
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Then add 2 tablespoons of lemon juice
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Mix 1 tablespoon of cornflour and 3 teaspoons of water
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Add the purée into the cornflour and water and whisk
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Put the purée into the fridge till it's cool
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Beat the egg white until peak form
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In peak form the add 1 third of a cup of sugar
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Take out the purée and mix the purée with the egg white
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Mix well until egg White is pink and put in ramekins
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Place on baking tray and cook for 12-15 minutes
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And dust with icing sugar (optional)