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.
ROUGH BINDWEED FRUIT SCONES & ROQUEFORT CHEESE
QUINOA AND PALM HEARTS TIMBALE WITH TUNA AND FRUIT
Keto frutiyogucake
GRILLED CHEESE BROCHETTE WITH RASPBERRY SAUCE
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
PISTACHIO AND BLACKBERRY PIE
ABALONE CARPACCIO WITH ARTICHOKES, CHERRIES & ROUGH BINDWEED FRUIT
TWO-TONE BERRIES FROZEN DESSERT
COCONUT & STRAWBERRY MERINGUE ROLL
MUSHROOM AND POMEGRANATE CARPACCIO
