La crème de framboise est un dessert simple et délicieux qui associe la douceur acidulée des framboises à une texture riche et crémeuse. Facile à préparer, elle est parfaite pour toutes les occasions, qu'elle soit dégustée seule ou qu'elle serve de garniture à vos friandises préférées.
Recette de crème aux framboises
Cours : DessertCuisine : MondialDifficulté : Facile
Portions
6
portionsTemps de préparation
15
minutesCalories
321
kcal
Mode de cuisson
Laissez l'écran de votre appareil allumé
Ingrédients
300 g 10 oz Raspberries, fresh or frozen
130 g 2/3 tasse Granulated Sugar
500 ml 2 tasse Heavy Cream
Equipement
Mixing Bowls- Hand Mixer or Stand Mixer
- Spatule
- Tamis
Directions
- If using fresh raspberries, rinse them gently under cold water. If using frozen raspberries, allow them to thaw before using.
- In a mixing bowl, combine the raspberries with ⅓ cup (66 grams) of granulated sugar. Mash the raspberries slightly with a fork or spoon to release their juices. Set aside for 10 minutes to macerate.
- In a separate mixing bowl, pour the heavy cream and add the remaining ⅓ cup (66 grams) of granulated sugar. Whip the cream with a hand mixer or stand mixer on medium speed until soft peaks form. This should take about 3-5 minutes.
- If you prefer a smoother texture, press the macerated raspberries through a sieve to remove the seeds. Gently fold the raspberry mixture into the whipped cream using a spatula until well combined.
- Spoon the raspberry cream into serving glasses or bowls. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the cream to firm up slightly.
- Spoon the raspberry cream into serving glasses or bowls. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the cream to firm up slightly.
Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries can be used in this recipe. Just thaw them completely before mashing or mixing with the cream. They may release more juice than fresh raspberries, which can add extra flavor to the cream.
