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.
Physalis flan
RICOTTA AND BLUEBERRY PIE WITH SPONGE CRUST
SAUTEED ASPARAGUS WITH BLACKBERRY BUTTER (KETO)
strawberry tiramisu
DRIED BLUEBERRY CHOCOLATE CAKE COVERED WITH HAZELNUT CHOCOLATE CREAM AND STRAWBERRIES
SAUTÉED BROCCOLI WITH CARROTS, STRAWBERRIES AND BLUEBERRIES
Grilled peach salad
PHYLLO DOUGH SMALL EMPANADAS WITH BRIE CHEESE AND RASPBERRIES
Marbled pavlova with chocolate
PEA AND POMEGRANATE SALAD
