I use the Pioneer Woman's recipe, which is so easy! I've written it down below for fast reference, but I still recommend going to her site to view the process:
Ingredients
3 cups raspberries, plus a few more for serving
¼ cup sugar
3 tablespoons raspberry liqueur, or you may use water - I use Chambord
2 cups cold heavy cream
½ cup powdered sugar
8 whole vanilla wafers (or other cookie)
Fresh mint sprigs for garnish (optional)
Directions
- In a bowl stir together the raspberries, sugar and liqueur (or water) and let it sit for 10-15 minutes.
- Whip the cream with the powder sugar until soft peaks form.
- Mash the raspberries with a fork until all the liquid and fruit are mashed together.
- Spoon half of the fruit into the cream and fold once or twice with a spatula, do not overmix!
- Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit pureé as a garnish on top.
- Serve in pretty glasses with crumbed cookies on top.
*** Best if made just before serving.
Some versions of this recipe call for straining the fruit mixture to get rid of the raspberry seeds and make a true fruit purée, but I think the seeds add a charming character to the look, and you can't really taste them anyway. Enjoy!
