- 450g/1lb/4 cups raspberries
- 340g/12oz./1 1/2 cups sugar
- 120ml/4 fl. oz./1/2 cup water
- 470ml/16 fl.oz./2 cups whipped cream
- 1 egg white
Liquidise and then sieve raw fruit. Dissolve sugar in water. boil for 1 minute and leave to cool. It should set to a jelly. Boil again, if it does not. Mix to taste with fruit and add whipped cream and stiffly beaten egg white.