Ingredients
- 2 eggs seperated
- 475 ml milk
- 260 gr raspberries
- 150 gr sugar
- 120 ml cream whipped (heavy)
- 60 ml water (cold)
- 26 gr gelatin (unflavored)
- 5 ml lemon juice
Soften gelatin in water 5 minutes. Scald milk, add gelatin and stir until disolved. Mix egg yolks with sugar and add hot milk gradually. Cook over boiling water 3 minutes until mixture coats a spoon. Remove from heat and chill. When mixture begins to thicken add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into spring-form pan and chill until firm. Unmold and serve in slices like cake.
