- 6 gelatin leaves
- 500 g raspberry puree
- 200 g sugar
- 390 g light corn syrup
- 75 mL cold water
- 6 egg whites
- 500 mL heavy cream
Soak the gelatin in cold water to cover and set aside to soften.
Heat half the fruit puree.
Squeeze excess water from the gelatin and add the gelatin to the puree.
Mix in the remaining puree and allow the mixture to cool. Stir often to prevent it from setting unevenly.
Cook the sugar, corn syrup, and cold water to soft ball stage.
Prepare an Italian meringue with the egg whites and cooked sugar.
Fold the meringue into the puree.
Whip the cream to soft peaks.
Fold the cream into the meringue mixture.
Pipe into molds and chill.
SourceMartha Stewart Weddings, Spring 2013