Place the thawed raspberries into a saucepan.

Bring to a boil and cook over low heat for 1-2 minutes. Drain in a sieve, and RUB to remove seeds. In its purest form I got 240 g raspberry puree.

Beat the eggs with 100 g sugar. Put into a saucepan raspberry puree, lemon juice (optional) and remaining 100 g of sugar, bring almost to a boil. Gently, stirring constantly, to enter into the egg mixture 1/3 of the hot raspberry puree. It is the process of tempering eggs.

A thin stream, stirring constantly, to enter the tempered egg mixture into the remaining puree and don't stop stirring, cook over very low heat, until the characteristic gurgling (as in custard) be Careful not to allow the eggs to coagulate, otherwise you will get scrambled eggs! To cool the cream to 40"C.

Then enter the pieces of soft butter and a very good whisk.

Aroma stood mind-blowing!