Prep 10 mins
Cook 5 mins
From New Scandanavian Cooking
- 1 3⁄4 cups double cream
- 200 g fresh raspberries
- 3 tablespoons sugar
- 1 dash of raspberry liquor or 1 dash raspberry brandy
- Sprinkle sugar and brandy on the berries and let them soak 5-10 minutes.
- Crush the raspberries with a fork until you get a thick compote.
- Whip the cream to a light foam and fold in the compote until you get a beautiful pink whip.