Step 1

Set aside 50g raspberries to garnish. Place the remaining raspberries in a food processor with the caster sugar and framboise. Process until a puree, then pass through a sieve to remove any seeds.

Step 2

Whisk the eggwhites until stiff peaks form, then, in a separate large bowl, whip the cream and icing sugar until the mixture has thickened.

Step 3

Fold the eggwhites into the cream with the raspberry puree. Place the mixture in a plastic container or into six 125ml (1/2 cup) souffle dishes and freeze until firm.

Step 4

Transfer to the fridge 10 minutes before serving to soften slightly. Serve garnished with remaining raspberries.