A simple dessert such as this one hardly needs a full blog post to go with it — soft folds of whipped cream, fresh raspberries accentuated with just a touch of honey and lemon, bits of slightly salty pistachio. That ingredients list alone will do. 🤤
The last several months have left me at a loss for words (a serious case of brain-fry). But with something as fresh and beautiful as this, there is no need to grasp at the threads of what could become a blog post: a dessert this simply good doesn’t need all of those words. It just works. And it’s perfect for this time of year, too. The raspberry bush I planted last year is producing it’s first round of berries right now (a miracle really, because the backyard is basically a jungle of weeds). There are only a few berries and they’re not quite ripe yet, so I used store bought for this recipe and they were perfectly. Use whatever you have access to! In a pinch, frozen berries would work — just thaw the berries before macerating.
Lastly, if you're looking for something you could eat for breakfast, you could swamp the whipped cream in this recipe for your favorite Greek-style yogurt and make a parfait. (Or, you know, just treat yourself to a freakin' awesome Raspberry Fool breakfast!)
And now, onwards, because there’s really nothing better than tasting this one for yourself.
Serves: 3 | Active Time: 20 minutes
- In a small bowl, combine 8 ounces of raspberries with lemon juice and 1 teaspoon honey. Set remaining raspberries aside. Using a fork, mash the 8 ounces of raspberries with the lemon and honey. The mixture should resemble a jam or compote. Set aside.
- In a second mixing bowl, whip cream to soft peaks using an electric mixer. Add in vanilla and 1-2 teaspoons of honey, depending on your tastes, and continue to whip cream for another minute to incorporate.
- In three serving glasses or bowls make alternating layers of whipped cream and the raspberry mixture. Place reserved fresh raspberries on top, and sprinkle with crusted pistachios. Serve immediately.