Raspberries and Cream

By on 25 August 2010 in Desserts with 7 Comments.

Mmm, raspberries. We had about six on our raspberry bush this year (which was six more than last year, so we were excited!). Since we ate them all immediately, we needed to find another source for summer berries. Luckily our local food stand was stocked.

What to do with the berries? Since I’m always in the market for a quick and easy dessert, I decided to go with whipped cream – the hand-whipped style. We’ve had some trouble in the past whipping cream with electric implements (ending up with textures from cream soup to butter), but we were surprised to find that hand-whipping was a breeze!  It made a beautiful thick cream that held its shape, even until the next day.

The combination of the cream and berries was delicious…the perfect way to enjoy the flavor of local berries!

Raspberries and Cream

Serves four

What You Need
A quart of raspberries
Sugar
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Pistachios to garnish (optional)

What To Do

1  Place a large bowl in the freezer to chill for a few minutes.

2  Place the raspberries in a small bowl, sprinkle with sugar, and stir to combine. Let sit for a while to juice.

3  Combine 1 cup cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in the chilled bowl.

4  With a large whisk, whip the cream by moving the whisk back and forth quickly (try not to whisk in a circular motion). Whip to your desired thickness. Tip — You can place the bowl in the sink to whip the cream so that it is a bit lower than a table, making the whisking motion easier.

5  Crush the pistachios. (To do so, I normally place nuts in a plastic bag and crush them using the back of a large spoon.)

6  Serve the raspberries and cream by layering them in small glasses or bowls. Sprinkle with crushed pistachios to garnish.

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