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Food Historian, Monica Kass Roger's, version of the classic British dessert uses fresh raspberries folded into stabilized whipped cream


3 pints (about six cups) fresh raspberries, picked through to remove any stems or leaves
2/3 cup sugar
1 ½ pints (3 cups) heavy cream
½ cup powdered sugar
2 teaspoons (1 envelope) unflavored powdered gelatin
2 Tablespoons tepid water
8 whole raspberries for garnish

1. In a large, non-reactive bowl, mix the berries with the sugar. Use the back of a spoon to smash the berries a bit to release some of the juices. Allow the berries and sugar to sit (macerate) for about ½ hour.

2. Chill the bowl and whisk attachment of a standing mixer. When the bowl is very cold, pour the heavy cream and powdered sugar into the bowl and whip the cream until it just begins to hold soft peaks. Turn mixer off.

3. Sprinkle the gelatin powder over the water in small, microwaveable dish. Stir and allow to bloom for a minute. With the microwave on low heat (I used the thaw setting) melt the gelatin in water for a few ()3 to 5 scant seconds until the gelatin and water are a smooth liquid. Cool melted gelatin until just tepid.

4. With the mixer on low speed, pour the liquid gelatin into the whipped cream. Increase speed to high and whip just a bit more, about 30 seconds.

5. Remove and reserve 1 cup of the whipped cream into a piping bag to use as a garnish. Chill both portions of the stabilized whipped cream in the refrigerator.

6. While the whipped cream is chilling, smash the macerated berries a bit more, leaving some fruit pieces intact. Remove and reserve ½ cup of the berry mixture to use as a garnish.




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