■ 260 g (1 cup) Italian meringue
■ 140 g (1 cup) raspberry or strawberry pulp
■ 120 g (1 cup) fresh cream
Make the Italian meringue and add the previously filtered raspberry pulp.
Whip the cream till firm and incorporate carefully into the mixture.
Pour into the moulds, insert the stick, smooth and place in the freezer for 5 hours at least.
Take out of the mould and decorate.
400 g (2 cups) caster sugar
100 g water (1/2 cup)
250 g (1 cup) egg whites
100 g (1/2 cup) caster sugar
Cook 400 g (2 cups) sugar in the water at 121°C (250°F).
Meanwhile, gradually whisk the egg whites with 100 g (1/2 cup) sugar, and then drizzle on the cooked sugar without stopping the planetary mixer.
Whisk until cold.