Ingredients
- 1 pound raspberries (fresh or frozen)
- 1/2 to 1 cup sugar (superfine sugar, if you don’t have superfine sugar, process some granulated sugar in a blender or food processor until super finely ground but not powdery)
- 2 cups heavy cream (2 cups whipped and sweetened with superfine sugar while beating)
How to Make
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Step 1: Spread the raspberries in a single layer on a dish, sprinkle with the sugar, and set aside for 1 hour. If you’re using frozen berries, this should be ample time for them to defrost.
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Step 2: Puree the fruit in a blender, then pass it through a strainer set over a bowl to remove the seeds.
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Step 3: Gently fold the whipped cream into the strained puree, going lightly if you want to create a “swirly” effect.
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Step 4: The dessert is now ready to be served or can be chilled for serving later.
We hope you enjoy this recipe!
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