in Dessert Recipes

Raspberry cream

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Ingredients for 6 servings:

  • 500 g raspberries
  • 500 g whipped cream
  • some sugar (depending on the sweetness of the berries)
  • some lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Puree the raspberries. Whip the cream. Gently mix the raspberry puree and cream. Season with sugar and lemon juice. Refrigerate the finished cream for at least 2 hours. As a variation, chill in the freezer and serve semifreddo. The cream tastes best served with chocolate mousse or a chocolate cake (e.g., chocolate fondant).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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