Raspberry Spuma

Adapted from NYTCooking

Note: If you prefer to pasteurize the egg whites, set the bowl with the egg whites over a pan of simmering water and using a wire whisk, beat the egg whites and sugar until the sugar dissolves and the egg whites are warm to the touch, about 1 to 2 minutes. Then proceed as per recipe instructions.

Ingredients

Serves 6

2 cups raspberries

½ cup sugar (I used coconut sugar)

4 egg whites

Directions

Place raspberries and ¼ cup sugar in a small saucepan over medium heat. Cook for 5 to 6 minutes, stirring constantly, and mashing the raspberries with a wooden spoon, until it has a liquid consistency.

Remove from the heat and strain through a fine-mesh sieve, pushing with the back of the spoon to extract all the juices. Only the seeds and a few solids should remain. Set the raspberry syrup aside to cool.

In a medium bowl using a handheld mixer (or a stand mixer) beat egg whites until soft peaks form and a pinch of salt and remaining ¼ cup of sugar and continue beating until shiny stiff peaks form, about 5 to 6 minutes.

Using a rubber spatula quickly fold the raspberry syrup into the meringue. Slide the spatula under the egg whites, along the bottom of the bowl and fold it up and over onto itself. Do this two more times until all of the syrup is incorporated.

Transfer to a serving dish, cover, and freeze for at least 2 hours.

To serve, spoon the raspberry spuma into small bowls and garnish with berries.