Raspberry Foam

 - Raspberries
 - Eggs
 - Sugar

 - Separate the whites from the yolks. We'll only be using the whites for this recipe.
 - Whip the egg whites until stiff.
 - Continue whipping while slowly adding the sugar (about three spoons per egg white).
 - Add the raspberries, and continue whipping. The foam should turn slightly pink as a result.
 - Chill and serve. Best if prepared a couple of hours before serving.

 - Present in a nice bowl..
 - For an extra effect, brown some sugar in a pot, then spread in straight lines on aluminum foil. When cold, place the caramelized sticks in the foam.