(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.
RICE NOODLES SALAD WITH BLUEBERRY, MUSHROOM AND SOY SAUCE DRESSING
CREAMY CHICKEN WITH CHERRY AND ARUGULA
PUMPKIN AND SHRIMP RISOTTO WITHOUT CREAM OR BUTTER
GLUTEN-FREE ALMOND RICOTTA AND RASPBERRY SPONGE CAKE
BREADED CHICKEN SKEWERS WITH POMEGRANATE AND BLUEBERRY SAUCE
VEGAN LEMON, STRAWBERRY AND PHYSALIS CAKE
WHITE BEAN SALAD WITH SCALLION & CHERRIES
STRAWBERRY AND MANGO ICE CREAM
MEXICAN BEER CHICKEN WITH MASHED PUMPKIN
CAMEMBERT AND BLUEBERRY-STUFFED BASKETS
