(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.
BERRY PANNA COTTA
SAUTEED ASPARAGUS WITH BLACKBERRY BUTTER (KETO)
CHERRY MIMOSA
CHARLOTTE ROYAL
Apple pie
POMEGRANATE JAM WITH HOMEMADE BREAD
PASSION FRUIT AND RASPBERRIES GIN TONIC
FAKE NUT AND BLUEBERRY CAMEMBERT NOUGAT
POTATO ROSTI WITH STRAWBERRIES
ONIONS STUFFED WITH CHICKEN & BLUEBERRY SAUCE
