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Ingredients
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2 1/2 cups
raspberries (plus a few extra for garnish)
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1 tablespoon
honey (or more to taste)
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1 tablespoon
rosewater
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1 teaspoon
lemon zest
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1 1/2 cups
cold whipping cream
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1/4 cup
sugar
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1/2 cup
chopped pistachios (for garnish)
Directions
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In a mixing bowl, combine raspberries and honey and mash lightly with a fork until combined. Add the rosewater and lemon zest. Stir gently to combine and let the mixture rest for 10-15 minutes.
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Whip chilled cream to medium-stiff peaks (use a whisk, electric mixer, or stand mixer) and gently fold a small amount of the raspberry mixture (how much you use depends on your preference—you could even fold it all into the whipped cream at this point).
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Layer the cream and raspberry mixture in small glasses or serving bowls.Top with chopped pistachios and more raspberries. Serve immediately or chill for serving later. Enjoy!
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