Raspberry blown

Quickly wash the raspberries and let them drain in a colander.

Put the sugar in a pan from the bottom quite often, half a glass a day water and cook over low flame until lightly boiling begins.

Do not mix the syrup ever during the baking period because the contact with the wooden spoon could be ' mass ' sugar.

When the latter has completely melted, the syrup will look clear and transparent.

At this point you can turn up the heat slightly so as to increase the boiling point.

Then remove the Pan from the fire.

Whip the egg whites until foamy and add very thick syrup, stirring slowly with a whisk by hand.

When the mixture is well blended, place it momentarily in the refrigerator.

Snow also mounted cream, which also put in the refrigerator.

Now go into the blender or the raspberries through a sieve, in order to reduce them in cream.

At this point you can proceed to the final preparation of the ' blown '.

Stir together the egg whites, cream, also mounted and the past of raspberries.

Mix everything with great delicacy, so as to obtain a smooth and homogeneous cream.

Take one soufflé mould and rivestitelo externally with a strip of paper at least 10 cm high solforizzata more of the mold, which secure around the mould with a rubber band.

Pour the mixture in the Bowl now prepared: it must come from the edge of the container by at least two fingers but will remain however retained by the Charter.

Enter the ' blown ' in the freezer and let this for at least 4 hours (or more, depending on the type of freezer available).

Spent the time defendant, remove the Pan from the freezer, remove the paper and serve immediately the ' blown '.