Summary

Ingredients

• 500 g raspberries
• 250 g powdered suar
• 1 egg white
• liter ⅛ cream
• 8 tablespoon raspberry spirit
• 1 tablespoon lemon juice

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Instructions

1. Wash the raspberries - put some aside for the garnish.
2. Mash the raspberries and press them through a sieve and stir in the powdered sugar.
3. Beat the egg white with a pinch of salt until firm and also fold into the fruit mass. Now add lemon juice and raspberry brandy.
4. Whip the cream and fold in very carefully.
5. Then distribute the cream in 4 glass bowls and garnish with the remaining raspberries.
6. Chill a little in the refrigerator (half an hour is enough).