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Raspberry Cream

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3 egg yolks (from free range eggs)
3 egg whites
4 Tbsp (60 ml) honey
1 cup (250 ml) whipping cream
1/2 cup (125 ml) raspberry juice
1 cup (250 ml) raspberries, fresh or frozen
2 Tbsp (30 ml) water
1 tsp (5 ml) Agar Agar (vegetable gelatin)

Cream egg yolk and honey to a smooth consistency. Stir in raspberry juice. In a small pot dissolve Agar Agar in 2 tbsp of water. Heat slowly to the boiling point. Let cool off and add to raspberry mixture. Beat egg white until peaks form and fold into mixture. Whip cream and add to mixture leaving 4 tbsp for decoration. Spoon raspberry cream into dessert dishes and top with leftover whipping cream.

Source: alive #251, September 2003

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