(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.
RASPBERRY CRUMBLE
Almond and raspberry frosted mini sponge cakes
Cherry sponge cake
Pear and blueberry crumble
Mushroom risotto and rough bindweed fruit sauce
ROASTED ROSEMARY AND GARLIC LAMB RIBS WITH ROASTED VEGETABLES AND ROUGH BINDWEED FRUIT SAUCE
VEGAN BLUEBERRY AND MAQUI BERRY KUCHEN
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
Blackberry cocktail
Lemon and pomegranate dessert
