- 250g of raspberries
- 150g of Isigny Sainte-Mère crème fraîche
- 150g of egg white*
- 50g granulated sugar
- some fresh mint
- four scoops of raspberry sorbet
Cook half the raspberries with the sugar, then blend and pass the purée through a conical sieve, then set it aside to cool.
Meanwhile, put a fork through the remaining raspberries to break them up a bit and add finely chopped strips** of fresh mint. Share this mixture out between four glasses and put them in a cool place.
In a round-bottomed mixing bowl, whisk together the egg whites, the crème fraîche and the raspberry purée, then transfer the mixture to the cream siphon (or a forcing bag if you are not using a cream siphon) and set aside to chill. Use two or three gas cartridges depending on how fluffy you want the final result to be.
When everything is fully chilled, put a scoop of sorbet on your crushed raspberries and mint, then top it with the mixture from the cream siphon to get a fresh take on a smoothy.
Note that you can use pouring cream instead of crème fraîche if you want a lighter, fluffier result.
*Eggs vary in weight between 50g and 65g. Egg white accounts for about 60% of the weight of an egg, so if you assemble 250g of eggs, you can be reasonably sure of having 150g of egg white, once the yolks have been separated out.
**Five-bladed herb scissors are ideal for cutting fine, evenly-sized strips.