Raspberry Sponge Recipe
Ingredients
| Raspberries | 1/2 Pint, frozen | |
| Sugar | 2/3 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Gelatin | 1 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Egg whites | 2 , beaten |
Directions
Wash and crush berries (thaw frozen berries in refrigerator and crush) ; add sugar (omit sugar if frozen with sugar) and lemon juice and stir until sugar is dissolved.
Soften gelatin in the cold water for 5 minutes; add boiling water and stir until dissolved.
Add to raspberries and stir well; chill until mixture begins to congeal.
Beat egg whites until stiff; add raspberry mixture and continue beating until thoroughly blended.
Cover.
Chill until firm.
Serve in sherbet glasses with cream, if desired.
Soften gelatin in the cold water for 5 minutes; add boiling water and stir until dissolved.
Add to raspberries and stir well; chill until mixture begins to congeal.
Beat egg whites until stiff; add raspberry mixture and continue beating until thoroughly blended.
Cover.
Chill until firm.
Serve in sherbet glasses with cream, if desired.
Chef
