A light dessert combining the subtle taste of raspberry with the delicacy of cream cheese. The texture is that of a cloud: the egg whites beaten until stiff make all the difference, giving a lightness that cream cheese alone can never achieve. You whisk three egg whites with a pinch of salt until they stand on their own, then gently fold them into the cream cheese mixture. As for the raspberry coulis, it's simply fruit blended with a splash of lemon, nothing else.

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Ingredients for 4 servings

servings
  • 14 oz (400 g) smooth cream cheese
  • 7 oz (200 g) raspberries plus a few extra for garnish
  • 2.6 oz (75 g) caster sugar
  • 1.75 oz (50 g) icing sugar
  • 3 egg whites
  • 3 tablespoons lemon juice