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!
- 1 pint raspberries
- 1 tablespoon granulated sugar
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup pistachios, crushed
- Place a large bowl in the freezer to chill for a few minutes.
- Place the raspberries in a small bowl; sprinkle them with 1 tablespoon granulated sugar and stir to combine. Let the berries marinade while making the whipped cream.
- Combine 1 cup cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract in the chilled bowl. 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: Place the bowl in the sink to whip the cream so that it is a bit lower than a table, which makes the whisking motion easier.)
- To serve, layer the raspberries, cream and pistachios in small glasses or bowls.