This delicious dessert, with its classic combination of strawberries and cream, is very easy to prepare. A perfect ending to a simple weeknight supper, or a special treat when unexpected guests show up at your door.
- 4 cups (1 L) frozen unsweetened raspberries
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) water
- 2 cups (500 mL) 35% Cream
- fresh berries
Combine frozen raspberries, sugar and water together in a saucepan. While stirring, bring to a boil and simmer approximately 5 minutes.
Whisk thoroughly and then use the back of a spoon to press mixture through a fine mesh sieve, discarding the seeds. Chill the raspberry syrup.
Once the syrup is cold, whip the cream to firm peaks. Gently fold in the raspberry syrup.
Spoon Raspberry Cream atop fresh, washed berries.
Raspberry Cream is also delicious spooned over angel food cake, brownies, hot chocolate milk or even a scone.
Recipe created by: Brittani Blake, Student, NAIT Culinary Arts
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 70 mg|
|Vitamin A:||25 %|
|Vitamin C:||54 %|
|Vitamin E:||17 %|