Raspberry Spuma

1. 1

   Put raspberries in a small saucepan with 1/2 cup sugar over medium heat.

2. 2

   Mash berries with a wooden spoon and simmer for 2 minutes.

3. 3

   Strain through a fine-meshed wire sieve, pushing against berries to extract all juices.

4. 4

   Discard seeds and solids.

5. 5

   You should have 1 cup raspberry syrup.

6. 6

   Set aside to cool slightly.

7. 7

   In a mixing bowl, combine egg whites with 1/4 cup sugar.

8. 8

   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.

9. 9

   Remove bowl from heat.

10. 10

    Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes.

11. 11

    (You may use electric beaters or stand mixer.)

12. 12

    Using a rubber spatula, quickly fold raspberry syrup into meringue.

13. 13

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

14. 14

    (You may freeze mixture up to 3 days in advance.)

15. 15

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

No additional tips available.