(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.
ASPARAGUS WITH BLUEBERRY MILK MAYONNAISE
CAULIFLOWER AND BROCCOLI BROCHETTES WITH DRIED BLUEBERRY GREMOLATA
YOGURT AND STRAWBERRY SQUARES
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
Raspberry crumble
COCONUT & STRAWBERRY MERINGUE ROLL
BLACKBERRIES & WHIPPED CREAM CRUMBLE
OATMEAL & BLUEBERRY MINI CREPES
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
Phyllo dough roses with physalis sauce
