Ingredients:

  • 12 oz fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream, chilled
  • 2 tbsp powdered sugar

Instructions:

  1. Combine raspberries, granulated sugar, and lemon juice in a saucepan over medium heat.
  2. Stir occasionally for 5–8 minutes until the berries burst and the mixture thickens into a syrupy consistency.
  3. Press the mixture through a fine-mesh sieve into a bowl, using a spoon to push through all the pulp; discard the seeds.
  4. Stir in the vanilla extract and let the puree cool completely to room temperature.
  5. Pour chilled heavy cream and powdered sugar into a chilled mixing bowl and beat on medium-high speed until stiff peaks form.
  6. Stir one large spoonful of whipped cream into the raspberry puree to loosen it.
  7. Gently fold the remaining whipped cream into the puree using a rubber spatula with a cut-and-fold motion until no white streaks remain.
  8. Spoon the mixture into 6 dessert glasses or ramekins and chill in the refrigerator for 4 hours.