RASPBERRY SPUMA

Raspberry Spuma image

This luxurious raspberry dessert is quite easy to make - you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries. Though it is frozen, it is lighter and airier than ice cream, as it doesn't freeze solid. It tastes rich, but contains no dairy.

Provided by David Tanis

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

12 ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (1/2 pint or 1 cup) for garnish
3/4 cup sugar
4 egg whites

Steps:

Put raspberries in a small saucepan with 1/2 cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.
In a mixing bowl, combine egg whites with 1/4 cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)
Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)
To serve, garnish with berries and spoon raspberry spuma into small bowls.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Protein 1 gram, Sodium 22 milligrams, Sugar 19 grams