*  Exported from  MasterCook  *
 
                              Raspberry Spoom
 
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Freeze
                 Fruit                            New
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  225      g             caster sugar
    2                    limes -- grated rind & juice
    8                    fresh mint leaves
  225      g             fresh raspberries -- plus extra to serve
  300      ml            sweet white wine, eg Sauternes
    2      med           egg whites
  125      ml            raspberry liqueur -- to serve
                         lemon geranium leaves -- to decorate
 
 1. Place 115g of the caster sugar in a pan with 300ml water, the lime rind
 and juice and mint. Bring to the boil. Leave to cool, then discard the mint.
 
 2. Place the raspberries and wine in a food processor or blender and
 process to a purée. Stir into the lime mixture and place in a freezerproof
 container. Freeze until solid.
 
 3. Remove the sorbet from the freezer and break up ice crystals with a
 fork. Whisk the egg whites together until stiff, then gradually whisk in
 the remaining sugar until thick and glossy. Fold into the sorbet and beat
 until well mixed. Serve immediately with extra raspberries and 1 tablespoon
 raspberry liqueur over each serving. Decorate with geranium leaves.
 
 To freeze: freeze at the end of stage 2 for up to 3 months.
 
 
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 NOTES : An Italian favourite - a mix of sorbet and soft meringue.
 
 Preparation: 15 minutes, plus overnight freezing
 Cooking: 5 minutes
 Serves 8
 Per serving: 192 cals, 0.04g fat