Zutaten für Raspberry Foam
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- Heavy Cream
- Frozen Raspberries
- 1 tablespoon fresh lemon juice
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Zubereitung von Raspberry Foam
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Be sure to beat until all the sugar is dissolved.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the egg white mixture until just combined. Be careful not to deflate the mixture.
- Gently fold in the thawed raspberries and lemon juice until evenly distributed.
- Divide the Raspberry Foam into individual serving dishes. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the foam to set.
- Before serving, top each dessert with a dollop of whipped cream (optional) and garnish with fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
88g
Fat
68g
Carbs
8g
