(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.
BLACKBERRY AND PHYSALIS CAIPIGIN
PÂTÉ CROSTINI WITH HONEY & RASPBERRY SAUCE
Meringue and Raspberry Cake
Ricotta, lemon and blueberry pie
VEGAN ALMOND, PHYSALIS AND BLUEBERRY CAKE
Strawberry ice cream
GRILLED TENDERLOIN WITH BERRY SAUCE
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
Low-carb matcha pancakes
