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dianthus and I had lunch at il Bacio's, and finished up with a raspberry mousse. As this was extremely darned tastey, and we happened to have a bunch of raspberries at home, I decided to reproduce it.
In a smallish bowl, whip together essentially equal amounts of heavy whipping cream* and lightly crushed raspberries. Add sugar to taste** and serve.
This is really, really good.
* I use Organic Valley's Heavy Whipping cream. Interestingly, their cup cartons are ultra pastuerized, but their pint cartons are not. I prefer not to use ultra pasteurized cream when I can avoid it. It's less stable, but tastier.
** I used about two tablespoons. I didn't want to overwhelm the tartness of the berries, and the berries themselves were very ripe.
dianthus and I had lunch at il Bacio's, and finished up with a raspberry mousse. As this was extremely darned tastey, and we happened to have a bunch of raspberries at home, I decided to reproduce it.In a smallish bowl, whip together essentially equal amounts of heavy whipping cream* and lightly crushed raspberries. Add sugar to taste** and serve.
This is really, really good.
* I use Organic Valley's Heavy Whipping cream. Interestingly, their cup cartons are ultra pastuerized, but their pint cartons are not. I prefer not to use ultra pasteurized cream when I can avoid it. It's less stable, but tastier.
** I used about two tablespoons. I didn't want to overwhelm the tartness of the berries, and the berries themselves were very ripe.
