frozen raspberry whip
Best of all it only requires a few ingredients and hardly any preparation time.
Here's the recipe for you. As always I use a 250ml cup and a 20ml tablespoon and my eggs are 60g.
Frozen Raspberry Whip, recipe adapted from "Marie Claire: Zest" by Michele Cranston
Raspberry Whip - serves 4-6
150g fresh raspberries, or defrosted frozen berries
2 tsp lime or lemon juice
1/4 cup caster sugar
1 egg white
Watermelon and berry salad
Whip the raspberries, lime juice, sugar and egg white with electric beaters or in a stand mixer using the whisk attachment for 5 mins or until the mixture is tripled in size and is very light and fluffy. Spoon into a container and freeze for a few hours or overnight.
Just before serving, combine the diced watermelon and assorted berries with the lime syrup and let them sit and macerate for 5 mins before serving with a scoop of the raspberry whip.
Lime Syrup, adapted from a Curtis Stone recipe
1/3 cup sugar
Grated zest and juice of 1 lime
Stir the sugar, 2 tablespoons of water, lime zest, and 1 1/2 tablespoons of lime juice in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let the syrup cool completely, and then refrigerate it until cold. Strain the chilled syrup into a small bowl.
See you all again later in the week with some more Blue Mountain photos.
Bye for now,