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Raspberry Spuma

5.0(450)

This luxurious raspberry dessert is quite easy to make — you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries. Though it is frozen, it is lighter and airier than ice cream, as it doesn’t freeze solid. It tastes rich, but contains no dairy.

by David Tanis

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Easy, Dessert

Servings

(6–8)

Total time

2h 20m

Calories / serving

113 kcal

Ingredients (3)

serves

12 ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (1/2 pint or 1 cup) for garnishraspberry
3/4 cup sugarsugar
4 egg whitesegg

Instructions (5 steps)

01Put raspberries in a small saucepan with 1/2 cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.
02In a mixing bowl, combine egg whites with 1/4 cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
03Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)
04Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)
05

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Rich recipe — supports nutrition-aware planning.