Raspberry Spuma

Directions

1. 1
   Put raspberries in a small saucepan with 1/2 cup sugar over medium heat.
2. 2
   Mash berries with a wooden spoon and simmer for 2 minutes.
3. 3
   Strain through a fine-meshed wire sieve, pushing against berries to extract all juices.
4. 4
   Discard seeds and solids.
5. 5
   You should have 1 cup raspberry syrup.
6. 6
   Set aside to cool slightly.
7. 7
   In a mixing bowl, combine egg whites with 1/4 cup sugar.
8. 8
   Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
9. 9
   Remove bowl from heat.
10. 10
    Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes.
11. 11
    (You may use electric beaters or stand mixer.)
12. 12
    Using a rubber spatula, quickly fold raspberry syrup into meringue.
13. 13
    Transfer to a serving dish, cover and freeze for at least 2 hours.
14. 14
    (You may freeze mixture up to 3 days in advance.)
15. 15
    To serve, garnish with berries and spoon raspberry spuma into small bowls.