4 h
Suitable for vegetarians
Additional culinary preparation: Bakery
Temperature: Warm
Allergens:
Eggs
Eggs
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen raspberry purée 0.125 kg
Egg whites 4.167 ud
Sugar 0.05 kg
Elaboration
  • Whip the raspberry purée, egg whites, albumin powder and sugar using a beater for about 6 minutes at high speed.
  • Once the mixture is well whipped, add the xantana gum and then whip for another 6 minutes.
  • Put the mixture in a piping bag with a no. 8 nozzle and then pour over a baking tray with baking paper. Let dry in the oven at about 35 ºC.
  • Keep in the oven or in a dry place until use.
Nutritional information (1 portion)
Fiber 1.72 g
Saturates 0.03 g
Monounsaturated fatty acids 0.03 g
Polyunsaturated fatty acids 0.03 g
Cholesterol 0.0 mg
Calcium 7.86 mg
Iron 0.2 mg
Zinc 0.1 mg
Vitamin A 0.0 ug
Vitamin C 8.0 g
Folic acid 11.92 ug
Salt (Sodium) 84.13 mg
Sugars 10.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.