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Erin Jeanne McDowell
1256 ratings with an average rating of 4 out of 5 stars
1,256
45 minutes, plus overnight chilling
Raspberry Spuma
- Total Time
- 20 minutes, plus at least 2 hours’ freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 12ounces (about 1 pint or 2 cups) raspberries, plus 6 ounces more (½ pint or 1 cup) for garnish
- ¾cup sugar
- 4egg whites
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
113 calories; 0 grams fat; 0 grams saturated 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.
Powered byPreparation
- 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
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Cooking Notes
Susan Palukaitis
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!
Nanci
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!
Ali Litts
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.
Jenn L
Don’t throw out the solids!! Holy cow that stuff is tasty! Save to throw on top of some oatmeal, ice cream, yogurt, whatever! Or just eat it on it’s own like I did, lol!
Dave
This was fabulous, I highly recommend this as you don't need an ice cream maker to create a luscious frozen dessert. I will try this with other berries as well.
Vmaria
Used half the sugar. I like this best when frozen and served a few hours later the same day, otherwise it separates. I froze it in individual pudding cups and garnished with fresh berries, mint leaves, and mini semi-sweet chocolate chips - very pretty and delicious.
Leona Bloom
I served it in martini glasses for a dramatic presentation.
Evelyn
I don't know why I didn't try this sooner!
Easy and delicious!
julia
This was amazing and was very well-received. The texture is such a pleasant and unexpected surprise - it looks creamy and dense but is light and airy. I served it the day that I made it and didn't encounter the separation issues that other commenters experienced. However I noticed the small amount of leftover had separated by the next day - perhaps the trick is to serve it the day of.
Helene
This was a big hit the night of the dinner party and again the next day! New summer dessert
Timin
This was pretty darn good. I will keep it in mind when having a dinner party with no gluten/no dairy guests, which makes dessert a bit of a challenge.
CC
I made it using 5-6 passion fruits in place of raspberries - WOW - it was off the charts good.
claire thomas
This was delicious - lighter than ice cream, more decadent than sorbet. I would add less sugar next time as the raspberries I used were already sweet to start with and may add in a little citric acid for some tang. Not all of my syrup was taken up by the meringue mixture either. Still delicious - served with a brownie - yum.
izabella
I made the spuma two weeks ago and forgot all about it! Is it still safe to leave?
Eugenie
Absolutely delicious. Will make again. Used fresh raspberries, wonder how the recipe will change when using frozen. Thoughts?
Mark T
This recipe is not adequate. I’ve made this three times now and the syrup separated out each time. I mixed it again after about an hour in the freezer last night, and it still separated. Will have to try the suggestion to mix it three additional times next time, but the recipe should absolutely address this. Very hard to believe the recipe writer did not have this problem, or didn’t do something additional to mitigate it.
Chloe P
This was too sweet for my taste. Next time I’ll halve the sugar with the raspberries. Otherwise it was very easy to make and my husband love it as is. I did have some separation in the freezer despite 1/4 tsp cream of tartar, but it wasn’t terrible and we just mixed it back in. Will keep on hand for a frozen dessert that doesn’t need an ice cream maker but find ways to cut the sweetness a bit.
lemontree
Very easy and delicious. I received lots of compliments when I served at a dinner party. It separated somewhat in the freezer as I forgot to check it as others suggested, but I was able to whisk back together before serving.
Deb
Please follow the advice to check after 40 minutes and re-whisk. I did that and wish I had done it one more time after another 40 minutes. Otherwise, super easy and very delicious.
Peter
One critical thing not mentioned is that you are eating raw eggs, hence risk of salmonella. And freezing doesn't kill it. Pasteurized eggs are less risky, I understand. I'd rather prepare a tasty dessert without risk.
Becky
This is a simple, yet elegant dessert. I would cut the sugar to 1/2 cup next time, but other than that, it’s perfect. I didn’t have the separation issues that others did
Catherine
Add 1/4 t cream of tartar
bluerroses
A fantastic, light and creamy, dairy free recipe--so useful and versatile. I was thrilled to find this elegant dessert to serve, a guest who was allergic to dairy. I added 1/4 tsp. cream of tartar (per Nanci) and had no trouble with the spuma separating in the freezer. Could use strawberries, blueberries, peaches, plums, rhubarb, mangoes, maybe even banana+ginger. I want to try lining a stainless bowl with plastic wrap, then (after a long freeze) invert the spuma onto a plate for serving.
Deborah McDaniel
I just made this today, using home-grown berries and eggs. We found it a bit too sweet (we picked the berries at peak ripeness, so probably sweeter than store-bought), I’ll use half the sugar next time. I also added the sugar to a strained berry purée (used a Squeezo with a berry screen), and it was much less tedious. Really great texture - I’ll make this again, possibly trying other fruit.
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