Preparation
Set aside 70g of raspberries and let them thaw in a sieve.
Blend the remaining frozen raspberries on high speed for several minutes until smooth.
Add the caster sugar and egg white and mix again.
Remove from the blender and mix the remaining thawed whole raspberries with the sorbet.
Crush a gluten-free Sigdal oat crunch and serve immediately
With Sigdal, dare healthy excess!
