raspberry cacao ripple rochers
aida mollenkamp from salt and wind shares a gluten free, kosher for passover dessert recipe.
fresh or frozen raspberries, superfine aka caster sugar, freshly squeezed lemon juice, superfine aka caster sugar, kosher cocoa powder, large egg whites, freshly squeezed lemon juice, pure vanilla bean paste, salt, cacao nibs, sliced almonds, raspberries
- 2 cups fresh or frozen raspberries
 - 1 tsp superfine aka caster sugar
 - 1/2 tsp freshly squeezed lemon juice
 - 2/3 cup superfine aka caster sugar
 - 1 tbsp kosher cocoa powder
 - 3 large large egg whites
 - 1/2 tsp freshly squeezed lemon juice
 - 1 tsp pure vanilla bean paste
 - pinch salt
 - 1/3 cup cacao nibs
 - 1/4 cup sliced almonds
 - 1 cup raspberries

- place the 2 cups of raspberries and 1 teaspoon sugar in a small saucepan and cook over low heat until the sugar is dissolved and the raspberries just begin to break down.
 - transfer sauce to a food processor or blender, add the lemon juice, and process until smooth.
 - pass the puree through a fine mesh sieve and discard seeds and set sauce aside.
 - sauce can be made up to 4 days ahead of time.
 - store refrigerated in an airtight container.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 cups fresh or frozen raspberries
- 1 tsp superfine aka caster sugar
- 1/2 tsp freshly squeezed lemon juice
- 2/3 cup superfine aka caster sugar
- 1 tbsp kosher cocoa powder
- 3 large large egg whites
- 1/2 tsp freshly squeezed lemon juice
- 1 tsp pure vanilla bean paste
- pinch salt
- 1/3 cup cacao nibs
- 1/4 cup sliced almonds
- 1 cup raspberries

 ### Assistant: The ingredients you'll need are:
- 2 cups fresh or frozen raspberries
- 1 tsp superfine aka caster sugar
- 1/2 tsp freshly squeezed lemon juice
- 2/3 cup superfine aka caster sugar
- 1 tbsp kosher cocoa powder
- 3 large large egg whites
- 1/2 tsp freshly squeezed lemon juice
- 1 tsp pure vanilla bean paste
- pinch salt
- 1/3 cup cacao nibs
- 1/4 cup sliced almonds
- 1 cup raspberries


You can follows these steps to make the recipe:
- place the 2 cups of raspberries and 1 teaspoon sugar in a small saucepan and cook over low heat until the sugar is dissolved and the raspberries just begin to break down.
- transfer sauce to a food processor or blender, add the lemon juice, and process until smooth.
- pass the puree through a fine mesh sieve and discard seeds and set sauce aside.
- sauce can be made up to 4 days ahead of time.
- store refrigerated in an airtight container.
- .

