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Export 4 ingredients for grocery delivery
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.
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