Thursday, April 2nd 2015, 9:12 am
By: News On 6
Raspberries 2 Cups
Sugar, white 3 Tbsp
Egg whites 4 each
Lemon juice, fresh ¼ tsp
Sugar (for ramekin) 1 Tbsp
Butter (for ramekin) 1 Tbsp
Powdered sugar A/N for dusting
Mint (for garnish) sprig
Preheat an oven to 400 F
Lightly butter and sugar the ramekins, reserve
In a blender, blend the raspberries until smooth. Save a couple of berries for decoration.
Separately, whisk together the egg whites, sugar and lemon juice until stiff peaks form
Fold together the raspberry puree and the egg whites until homogenous. Spoon into the prepared ramekins.
Bake for 12-14 min or until fully raised and very lightly browned.
Dust with powdered sugar, garnish with berries and mint. May be served with ice cream.
Equipment: stainless or copper bowl, whisk, blender, rubber spatula, spoon, ramekins (small baking dishes)