(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.
KETO YOGURT BAR
Christmas turkey with blackberry and raspberry sauce
Blueberry chutney-stuffed turkey breast
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce
ABALONES IN CURRY SAUCE
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
BERRY CRUMBLE
CHRISTMAS SPONGE CAKE WITH BERRIES
TOMATO, MOZZARELLA, BLUEBERRY AND BASIL SALAD
