5 egg whites
8oz caster sugar
2lbs raspberries
4 leaves of gelatine
1 pint double cream
Juice of 2 lemons
Purée the raspberries and strain removing all the seeds. Soak the gelatine in cold water for 10 minutes. Whip the egg whites and add the sugar gradually. Whip the cream to the point where it begins to thicken. Fold the cream and egg whites into the raspberry purée. Add the lemon juice and gelatine and leave in the fridge for two to three hours.
Photo © Alan Donaldson