6 oz fresh raspberries
1/2 Tb. Gelatin
1 ea. egg white
2 oz. sugar
3/4 c.whipping cream
1 c. fresh raspberries (garnish)
Puree the raspberries in a blender and pass through a sieve
to remove the seeds.
In a small saucepan, soak the gelatin in a little of the puree
until it's softened. Over low heat, melt the gelatin and add
to the remaining raspberry puree.
Whip the egg white with 1 ounce of sugar and fold it into the
raspberry mixture.
Whip the cream with the remaining sugar and fold into the
raspberry mixture.
