Servings: 4 to 6
1¼ cups heavy whipping cream, used straight from the refrigerator
1/3 cup confectioners’ sugar, sifted
8 ounces fresh raspberries, crushed with a fork and chilled
Place raspberries in a large serving bowl; chill well. Place a metal mixing bowl and beaters in the freezer for 15 minutes. Place sugar in the mixing bowl, then add cream. With mixer set to high speed, beat cream until it starts to thicken. Lower speed and beat until firm peaks form, but do not overbeat. Gently fold half the cream into the raspberries, then repeat with the remaining cream. Refrigerate for 2 hours (or up to 8 hours) before serving.
