Raspberries and Cream

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!

Print

Raspberries and Cream


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

Scale

Ingredients

  • 1 pint raspberries
  • 1 tablespoon granulated sugar
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pistachios, crushed

Instructions

  1. Place a large bowl in the freezer to chill for a few minutes.
  2. 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.
  3. 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.)
  4. To serve, layer the raspberries, cream and pistachios in small glasses or bowls.

 

 

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

11 Comments

  • Reply
    mallory
    August 26, 2010 at 10:24 pm

    this looks delectable…especially because it is dessert!

  • Reply
    Kori
    August 27, 2010 at 7:57 am

    This looks amazing. Raspberries are my favorite fruit, so I’ve been stocking up on them every time I go to the farmers’ market, since they’re in season. Great idea to make a simple, beautiful dessert like this…might have to try it this weekend!

  • Reply
    Debbie
    August 27, 2010 at 8:08 am

    simple, understand, elegant, elegant dessert!

    congrats on top 9

  • Reply
    Emily
    August 27, 2010 at 12:20 pm

    These are so pretty and look so delicious! I wish I could have one right now! Congrats on making the Top 9!

  • Reply
    Shanon
    August 27, 2010 at 12:34 pm

    I love how you captured the berries up against the glass…and the layering looks beautiful! I love how you can see the trees in the bottom of the glass. What a beautiful photograph. I want one of these in front of me right now!

  • Reply
    Sonja
    August 28, 2010 at 10:41 pm

    Thanks for the comments, all! It was certainly delicious — and a bit much for one person (that glass was really full)!

  • Reply
    Delicious Links | Cooking with My Kid
    April 15, 2011 at 2:39 pm

    […] Berries never looked so good. Perfect ending to a heavy meal from A Couple Cooks. […]

  • Reply
    Isa
    December 18, 2012 at 6:56 am

    Simple and to the point. Need to make a raspberry cream candle video and wanted to tie in a raspberry and cream recipe. This looks yummy and it will do the trick for a quick recipe.

  • Reply
    Kristy
    July 13, 2013 at 1:00 pm

    Just wondered where you found your little wooden crates to put the raspberries in? I need a few of those and would love to find out where you got them at???

    • Reply
      Sonja
      July 14, 2013 at 7:12 pm

      These raspberries were actually sold in that crate, sorry! I would think perhaps you could find them somewhere online, though?

  • Reply
    Falvey Memorial Library: Villanova University :: Enjoy Raspberries and Cream and Farmers Markets |
    August 7, 2017 at 8:00 am

    […] about two tablespoons of sweetened condensed milk. Lana (Lana’s Cooking) and Sonya and Alex (a couple cooks) layer the berries with whipped cream and top each serving with crushed pistachios (Sonya and Alex) […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.