Ingredients

The following ingredients have 8 Servings
  • 1 pint whipping cream
  • 1/3 cup granulated sugar
  • 1/4 tsp pure vanilla extract
  • 12 oz bag raspberries (frozen, partially defrosted)
  • 3 Tbsp orange liqueur ( or raspberry liqueur, or orange juice)
  • 2-3 Tbsp granulated sugar

Instruction

  • Place whipping cream, sugar and vanilla in a large bowl or the bowl of a stand mixer fitted with whip attachment. Beat until the cream holds firm peaks, then cover and place in refrigerator.
  • In a blender or food processor, place raspberries, liqueur or juice and 2 Tbsp of granulated sugar. Pulse until berries are pureed, taste, and then add remaining sugar if necessary. Press all or part of the berry puree through a strainer to remove as many seeds as you’d like. If you don’t mind the raspberry seeds, omit this step.
  • Pour raspberry puree over whipped cream and fold to incorporate. If you like the streaks of berry, only fold a few times. If you prefer to fully mix the berries with the cream, gently fold until it becomes a uniform pink color.
  • Divide into individual dishes and refrigerate until well-chilled then it’s ready to serve.