Raspberry Cream Smoothie
4,8 / 10
ready in 1 hr
Mix about two teaspoons of the raspberry syrup with the sugar to stain some of the crystals and spread the mixture on a plate. Set aside to dry for 15 minutes.
Using a pastry brush, paint vertical stripes of egg white on four glasses and roll them in the coloured sugar to coat the egg white. Carefully brush off any excess sugar and set aside for 15 minutes.
Pour the remaining raspberry syrup into the bottom of the glasses. Put the remaining egg white in a blender with the milk, vanilla seeds and cream and blend until smooth.
Pour the mixture into the glasses and serve immediately with the marshmallows alongside.