Raspberry Spuma
- Total Time
- 20 minutes, plus at least 2 hours’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (½ pint or 1 cup) for garnish
- ¾cup sugar
- 4egg whites
Nutritional analysis per serving (8 servings)
113 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 2 grams protein; 23 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put raspberries in a small saucepan with ½ cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.
- Step 2
In a mixing bowl, combine egg whites with ¼ cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
- Step 3
Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)
- Step 4
Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)
- Step 5
To serve, garnish with berries and spoon raspberry spuma into small bowls.
Private Notes
Comments
I had totally forgotten how wonderful this dessert is! The ONLY tedious part is straining the raspberries, and then it's all down hill. I must keep this raspberry sauce on hand,, and next time will freeze the spuma in chocolate cups!
Separation problems were mentioned in comments so I checked the spuma about 40 min after putting it in the freezer. It had separated so I whisked it together. After the next 40 min, I whisked it again because it had separated but not as much. After another 40 minutes, it had frozen quickly enough after whisking that it had not separated. Whisking like this is not optimum and I hope it isn't required next time but the result was still wonderful with only a little inconvenience.
This was fantastic! I needed a dessert to serve my mother who is unable to eat gluten or dairy. It was amazing finding such a delicious, beautiful, and easy dessert!! We had fresh blueberries on hand, so I used those in place of the raspberries. I cut the sugar in the cooked fruit to 1/3 cups and it was glorious. Since several reviewers mentioned that the meringue separated in the freezer, we added ~1/4 tsp cream of tartar. Worked beautifully. Thanks for this wonderful recipe!
I didn't combine the two bowl completely and ended up with a nice swirled spuma.
Unfortunately the meringue recipe failed me twice, it became very foamy rather than glossy. I’ve never made a Swiss meringue before, so I was determined to get it right. After some research, I found that most recipes call for 1/4 cup of sugar for every 1 egg white. I was worried about it becoming too sweet with the added sugar in the syrup, so I decided to use 3/4 cups, which was successful. The end product was definitely sweet, but not too sweet. I’d probably skip the sugar in the syrup if I made if again. Topped with pomegranate seeds, pistachio, and lemon zest for texture and color. Was a big hit.
Not my favorite thing for raspberries because the texture is inconsistent and a little weird (I wasn't home to mix it during the freezing stage) but worth doing again when overwhelmed by raspberries. Our guests loved it, and it was very raspberry-centric. I froze portions individually.