Raspberry Whip Recipe at MyDish

Raspberry Whip

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Method

  • Wash and dry the raspberries with some paper towel. Put the marshmallow and the lemon juice into a double pan until melted, stirring from time to time. Dissolve the gelatine in the hot water. Put the raspberries into a bowl reserving some for decoration, add the marshmallow mixture and the egg yolks and mix well together. Whip the cream until it just begins to thicken and add to the fruit mixture mixing well. Whisk egg whites until stiff and fold into the mixture. Lastly add the gelatine to the mixture stirring all the time. Pour into individual bowls and decorate with remaining raspberries. Chill at least 1 hour or until ready to serve.
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    Ingredients

    • 1 lb  fresh raspberries
    • 20 large white marshmallows
    • Juice of  a lemon
    • ½ oz  gelatine
    • 2 tbsps  hot water
    • 2  eggs separated
    • 1/4 pint  double cream

    By Views 1756  Added Thu Aug 7 2008


    This lovely recipe is from my mother-in-law's cookery book which was passed to me after she died.