1: Take 2 yolks.
2: Add 30 grams of fine granulated sugar.
3: Add 25 grams of water and stir well.
4: Separate water and heat together.
5: Heat to 83 degrees.
6: Beat with an egg beater at high speed.
7: When it is thick and sticky, the color becomes lighter, the volume expands, and the drip has obvious lines.
8: Beat cream and 20 grams of sugar to 80-90%.
9: Crushed raspberries.
10: Put the crushed raspberries into the egg yolk and stir well.
11: Add the whipped cream to the egg yolk batter twice and mix well.
12: Put it into a container and freeze it. Take it out every 1 hour and beat it with an egg beater, 3-5 times. The more times of stirring, the more fluffy the finished product is.