Put the rum, triple sec, lemon juice, gomme syrup and frozen raspberries in a blender. Blend until smooth.
Add ice and keep blending until obtaining a “frozen” consistency. Serve very cold.
Raspberry and crunchy granola parfait
Banana and berry ice cream
CREAMY CHICKEN WITH CHERRY AND ARUGULA
MOCHI (express version)
PHYSALIS CHUTNEY WITH WALNUT CRACKERS
Cherry black forest roll
GLUTEN-FREE CARROT AND BLUEBERRY SPONGE CAKE
Christmas turkey with blackberry and raspberry sauce
COCONUT AND BLUEBERRY BLONDIES
MERINGUE NESTS WITH BERRIES
