Total Time: 10 minutes Serves: 6
Recipe: Martha Stewart
Ingredients:
- 1 bag (10 ounces) frozen raspberries, thawed
- 1/4 cup granulated sugar
- Coarse salt
- 2 1/2 cups cold heavy cream
- 1/3 cup confectioners’ sugar
- 4 teaspoons fresh lemon juice
Directions:
- In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute.
- Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
- In a large bowl, using an electric mixer, beat cream and confectioners’ sugar on high until stiff peaks form, about 3 minutes.
- Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream.
- With a skewer or thin-bladed knife, gently swirl whipped cream and puree together.
- Smooth tops and serve immediately.