- 2 heaping cups frozen raspberries (making 1 cup thawed)
- 2-3 tablespoons sugar
- 3/4 cup heavy cream, chilled
Defrost raspberries in the microwave. Add two tablespoons of sugar and stir to combine. If raspberries are tart, add additional sugar to taste. Stir until sugar has dissolved.
In a stand mixer fitted with the whisk attachment, or a metal mixing bowl using a whisk, whip cream to soft peaks. Add berry mixture and fold gently together, leaving a bit streaky with raspberry puree. I like to reserve a little of the puree to spoon on top for color. Spoon into small serving bowls or glasses and serve immediately. Raspberries and whipped cream can be prepared in advance and chilled separately and folded together at the last minute if desired.