(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.
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
White chocolate cheesecake with blackberries
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
Chocolate pudding
No-bake cherry cheesecake
LINZER COOKIES
MUSHROOM & MACERATED CHERRY PÂTÉ
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
CHERRY MARTINI
BLUEBERRY PIE
