Raspberry Cream
Origin: Paris
Source: Benedicta Dutrey, 1890
Ingredients
- 16 g powdered gum arabic
- 125 g ground sugar
- 1 cuarta milk
- raspberries, ground and sieved
- bizcotelas (ladyfingers), to surround
Instructions
- Dissolve gum arabic and sugar in the milk.
- Mix in sieved raspberry juice and beat strongly.
- Gather the foam into a cream and mound it on a dish.
- Surround with trimmed ladyfingers standing upright.