frozen raspberry whip

frozen raspberry whip

• 23 Jan 2017

During the Christmas break I went through some of my old recipe books wondering why some books have become old favourites whilst others, I've never used. While thumbing through my copy of "Marie Claire: Zest" by Michele Cranston I found a recipe for frozen raspberry whip and as it's berry season in Sydney, I decided to give it a go.

Raspberries are never ever inexpensive in Sydney so I've made this twice now with defrosted frozen berries. It's so easy to make and a scoop atop some fruit salad is the perfect dessert for this hot summer.



Best of all it only requires a few ingredients and hardly any preparation time.



Here's the recipe for you. As always I use a 250ml cup and a 20ml tablespoon and my eggs are 60g.



Frozen Raspberry Whip, recipe adapted from "Marie Claire: Zest" by Michele Cranston

Raspberry Whip - serves 4-6
150g fresh raspberries, or defrosted frozen berries
2 tsp lime or lemon juice
1/4 cup caster sugar
1 egg white

To serve
Watermelon and berry salad

Whip the raspberries, lime juice, sugar and egg white with electric beaters or in a stand mixer using the whisk attachment for 5 mins or until the mixture is tripled in size and is very light and fluffy. Spoon into a container and freeze for a few hours or overnight. 


Just before serving, combine the diced watermelon and assorted berries with the lime syrup and let them sit and macerate for 5 mins before serving with a scoop of the raspberry whip.


Lime Syrup, adapted from a Curtis Stone recipe
1/3 cup sugar
Grated zest and juice of 1 lime

Stir the sugar, 2 tablespoons of water, lime zest, and 1 1/2 tablespoons of lime juice in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let the syrup cool completely, and then refrigerate it until cold. Strain the chilled syrup into a small bowl. 

See you all again later in the week with some more Blue Mountain photos.

Bye for now,

Jillian