(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.
GLUTEN-FREE CHURROS WITH CHOCOLATE RASPBERRY SAUCE
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SUGAR-FREE COCONUT, STRAWBERRY AND CHOCOLATE BAR
Crème caramel with strawberries
STRAWBERRY AND MANGO ICE CREAM
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