Ingredients
- 1,300 gr raspberries
- 240 ml whipping cream
- 240 ml cream until stiff
- 170 gr sugar
- 170 gr sugar
- 80 gr egg whites
- 30 ml raspberry liqueur coarsely mash the raspberries in a food mill
- 28 gr framboise
Partially fold in the cooled raspberry puree and framboise; add whipped cream and gently fold until blended. Pour mixture into springform pan and freeze for several hours or overnight.
