Step 1

Make a simple sugar syrup by bringing the water with the sugar to the boil, while stirring.

Step 2

When the sugar is dissolved, turn of the heat and let the syrup cool down to room temperature.

Step 3

Put all the raspberries (except 2 for garnish) to a pan and add 100 ml sugar syrup.

Step 4

Bring to the boil and let it simmer for 10 minutes.

Step 5

Turn of the heat and crush the raspberries with the back of a spoon.

Step 6

Strain the liquid through a fine sieve.

Step 7

Let it cool down in the refrigerator.

Step 8

In a cocktail shaker add 4 tablespoons raspberry syrup, 4 tablespoons gin and the egg white.

Step 9

Shake until the egg white becomes foamy.

Step 10

Pour into two champagne glasses.

Step 11

Fill the glasses further with prosecco.