Snowballs with Raspberry Sauce

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A charming summer dessert that will delight you with its lightness and freshness.

Place the raspberries in a small pot. Add lemon juice and sugar. Heat slowly over moderate heat, stirring until the contents come to a boil. Let it boil for 2 to 3 minutes, then remove the pot from the heat. Once the raspberry sauce has cooled to room temperature, strain it through a fine sieve to obtain a thick raspberry puree, which you distribute into four bowls. Store the bowls in the refrigerator until ready to use.
Using an electric mixer, beat the egg whites until they start to foam, then gradually add sugar (a spoonful at a time) while continuing to beat until you get stiff peaks.
Pour the milk into a wider pot and place it on the stove. Split the vanilla bean in half and scrape out the seeds with the tip of a knife, adding both the seeds and the pod to the milk. Wait until the milk comes to a boil, then remove the pod, reduce the heat, and let the milk simmer gently.
Scoop the egg white mixture with a spoon and gently place the snowballs into the milk. Wait for 1 minute, then carefully flip the snowballs and cook for another minute on the other side. Remove the cooked snowballs with a slotted spoon and place them on a plate. Let them cool.
Carefully place the cooled snowballs into the bowls with the raspberry sauce. Garnish the prepared dessert with mint leaves and serve.