Ingredients
| 400 g | Berries, raspberries, strawberries or boysenberries (Main) |
| 1 Tbsp | Gelatine, powdered |
| 3 Tbsp | Sugar |
| 3 Tbsp | Water |
| 2 | Eggs, whites |
| 2 Tbsp | Caster sugar |
| 1 cup | Cream, whipped |
Directions
- Puree berries, until smooth. Sieve if preferred. There should be about 1 & 1/4 cups of puree.
- Combine gelatine with water and white sugar and dissolve over hot water or in the microwave for 20 seconds.
- Add the fruit puree. Bring to the boil on medium heat then remove and cool.
- Chill until the mixture reaches an egg-white consistency.
- Beat the egg whites to soft peaks then gradually beat in the caster sugar.
- Fold into the fruit mixture with the whipped cream.
- Spoon into dessert bowls or wine glasses.
- Chill until set. Serve topped with extra berries.