Raspberry “Clouds”

Original recipe by Bruno Couret.

Ingredients

• Sugar - 400 g
• Raspberry purée - 200 g
• Raspberry flavouring - 40 gotas
• Trimoline - 140 g
• Gelatine leaves - 30 g

Bring everything to the boil and add the gelatine leaves (previously soaked in very cold water). Add 100 g of raspberry purée and 90 g of Trimoline, then whisk everything together. Once cooled, pour into the mould and place in the freezer.

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