From an old recipe card. Few changes/updates for the time (basically, less sugar than in them ol’ days)
200g raspberries (fresh)
30g Icing Sugar
2 tbp Chamborg or raspberry liquor
3 tsp powdered gelatine
125ml double cream
2 egg whites
Ok – its got raw egg in. Are we ok with that still? Good, lets go on –
Blend & sieve raspberries to remove seeds. Add icing sugar.
Add 1 tblsp of hot water and liquor in with gelatine and mix – add to raspberry puree and icing sugar.
Whisk cream into soft peaks, fold in raspberry mix and chill for 10 minutes until it starts to thicken. Whisk the egg whites until stiff, and fold into puree.
Spoon this into ramekins and chill for an hr. (add a raspberry on top of each)