Steps
- Measure 225g of superfine sugar. Put 2 tablespoons of it in a small saucepan with 250g of raspberries. Cook over medium heat until dissolved, then simmer for 5 minutes, until thick.
- Press through a fine strainer, discard the seeds, and cool. Whisk 2 large pasteurized eggs, 4 pasteurized egg yolks, and the remaining sugar in a heatproof bowl.
- Set the bowl over gently simmering water without touching it. Beat for 3-4 minutes, until pale and thick. Remove from the heat and keep beating until cool.
- Whip 600ml of heavy cream to soft peaks, then fold into the egg mixture. Pour into a shallow freezer container and swirl in the raspberry sauce. Cover and freeze for at least 6 hours.