(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.
VEGAN STRAWBERRY PANNA COTTA
MERINGUE AND ALMOND ROLL
CAMEMBERT AND BLUEBERRY-STUFFED BASKETS
RASPBERRY, MANGO AND TURMERIC SMOOTHIE
Black forest trifle
CHOCOLATE MOUSSE WITH BERRIES
CHEESE AND ROSEHIP POWDER COOKIES
ROASTED ROSEMARY AND GARLIC LAMB RIBS WITH ROASTED VEGETABLES AND ROUGH BINDWEED FRUIT SAUCE
ROASTED PUMPKIN BRUSCHETTA WITH RICOTTA, CASHEWS AND DRIED BLUEBERRIES
MOJITO WITH KOMBUCHA AND STRAWBERRY
