(4 servings)
Put the pisco, raspberries, passion fruit, gomme syrup and egg white in a blender. Pulse several times until well mixed.
Add ice and blend until the ice is frappé.
Ricotta toasts and quick berry jam
VEGAN STRAWBERRY, ROSES AND BLUEBERRY PANNA COTTA
Arugula, radish, and strawberry salad with balsamic vinaigrette
Chilean southern kuchen
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
ST GERMAIN SPRITZ AND BOURBON WITH BLUEBERRIES, BLACKBERRIES AND THYME
COCONUT & STRAWBERRY MERINGUE ROLL
KETO YOGURT BAR
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
COLD-PRESSED POMEGRANATE JUICE
