Raspberry Whip Recipes

RASPBERRY & CREAM PARFAITS

Steps:

• Have 4 wineglasses or glass dessert cups at hand.
• Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
• Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
• Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
• Note: It's okay to leave out the liqueur if you are avoiding alcohol.

RASPBERRY WHIPPED CREAM

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE

Steps:

• Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
• Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.