For 6/8 people
- 250 gr. icing sugar
- 5 egg whites
- 25 cl. cream
- 1 / 2 lemon
- 50 cl. raspberry puree
- For the scene:
- 50 gr. chocolate
- 15 cl. whipped cream
- 6 / 8 raspberries
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45 mn. + 4 à 6 h. de congélation |
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sans |
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- In a casserole dish in a bain-marie and place the egg whites, add sugar and beat with a whisk, until a firm and glossy meringue.
Let cool.
- Beat the whipping cream in a crushed ice.
Mix the raspberry puree and lemon juice.
Gently mix the preparation with meringue and whipped cream.
- Pour into a cake mold of 26 cm. long, jacketed parchment paper and cover with foil, then place in freezer for 4 to 6 h.
- To serve, dip mold in warm water, then Turn out.
Using a piping bag, decorate with whipped cream, then arrange the raspberries and sprinkle with chocolate shavings.
French