INGREDIENTS
6 oz
Raspberries, fresh
1 1/2 cups
Raspberries, fresh
4
Egg whites, large
2
Egg yolks, large
3 tbsp
Lemon juice, fresh
2 tsp
Vanilla bean spread
4 tsp
Cornstarch
1 1/2 cups
Granulated sugar
1/8 tsp
Kosher salt
1 pinch
Salt
1 cup
Whipped cream, heavy
1 tsp
Distilled white vinegar
1/2 stick
Butter, unsalted