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OxfordPress.com

Raspberries in chantilly cream

Try this very easy dessert when raspberries are in season. While red raspberries may be the most colorful, black raspberries (not to be confused with blackberries) have more flavor. And this recipe offers a triple hit of raspberries. Serve with thin, crisp cookies, preferably chocolate.

Makes 4 servings

1 cup whipping cream, chilled

1/4 cup seedless raspberry jam

1/4 cup powdered sugar

1 tablespoons raspberry liqueur *

2 cups fresh raspberries

Whip the cream with the jam, powdered sugar and liqueur until it thickens and forms very soft peaks. (The cream can be prepared up to two hours before serving and refrigerated.) Just before serving, rinse the berries gently in water and drain. Divide the raspberry cream among 4 shallow dessert bowls. Sprinkle 1/2 cup of berries over the top of each.

* Look for mini bottles of Chambord at liquor/wine stores.

(Recipe from Short & Sweet, Sophisticated Deserts in No Time at All by Melanie Barnard).