I must really see life through rose colored glasses. Pink clothing, pink reading glasses, pink plates and glasses. If it’s pink, it’s for me. I may become Pinkalicious – truly not a bad thing to be (unless of course you end up with her tummy ache and actually turn pink).
Flipping though the recent Everyday Food Magazine, it was natural, then, that I immediately stopped on this recipe. The photo was pink. The recipe would be pink. It would taste so yummy, that the testosterone triplets would (hopefully) not notice it was pink.
- 1 bag (10 ozs) frozen raspberries, thawed
- 1/4 C granulated sugar
- coarse salt
- 2 1/2 C heavy cream
- 1/3 C confectioner’s sugar
- 4 t fresh lemon juice
In a blender, combime raspberries, granulated sugar and pinch of salt. Puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a bowl, pressing on solids. Discard seeds.
NOTE: My berries were semi-frozen. Have I mentioned yet that I am also impatient?
In a large bowl, using an electric mixer, beat cream and confectioner’s sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.
Using 6 small glasses, alternate layers of raspberry puree and the whipped cream. With a skewer of thin bladed knife, gently swirl whipped cream and puree together, smooth tops.
NOTE: As if this dessert wouldn’t be pink enough, I took a bit of the cream and puree and mixed it together for a 3rd pink layer.