Simply delicious. Serves 5.
- 450 g raspberries
- 80 g powdered sugar
- 4 large egg whites
- Preheat oven to 190°C (375°F).
- Puree raspberries until smooth and pass through a sieve to remove seeds.
- Mix egg whites until stiff peaks, gradually adding sugar. Then slowly combine with raspberry purée.
- Distribute equally among buttered ramekins and bake for 15 min. Serve immediately.