Ingredients
- Fresh Raspberries (12 ounces / 340g): The star of the show. You will need one standard package, which we will divide for the coulis and for garnish. Fresh, plump, and vibrantly colored raspberries will yield the best flavor, but frozen raspberries can also be used in a pinch.
- Heavy Whipping Cream (1 ½ cups / 360ml): This is the key to the dessert’s light, airy, and cloud-like texture. Ensure it is very cold straight from the refrigerator for optimal whipping.
- Full-Fat Cream Cheese (8 ounces / 226g): Use a block-style, full-fat cream cheese for the richest flavor and creamiest consistency. It’s crucial to let it soften to room temperature to avoid any lumps in your final cream mixture.
- Powdered Sugar (¾ cup / 90g): Also known as confectioners’ sugar, this dissolves instantly into the cream, ensuring a perfectly smooth texture without any graininess. It also contains a small amount of cornstarch which helps to stabilize the whipped cream.
- Pure Vanilla Extract (1 ½ teaspoons): A critical flavor enhancer that deepens the creamy notes and beautifully complements the tartness of the raspberries. Use pure vanilla extract for the most authentic and robust flavor.
- Fresh Lemon Juice (1 tablespoon): This small amount of acidity works wonders. It doesn’t make the dessert taste like lemon; instead, it brightens the raspberry flavor, making it pop, and cuts through the richness of the cream cheese.
- Optional Garnishes: Fresh mint sprigs, extra fresh raspberries, dark or white chocolate shavings, or a light dusting of powdered sugar to elevate the final presentation.
Instructions
- Prepare the Raspberry Coulis: In a small saucepan, combine 8 ounces (about 1 ½ cups) of your raspberries, ¼ cup (30g) of the powdered sugar, and the tablespoon of fresh lemon juice. Place the saucepan over medium heat. As the mixture warms, gently mash the raspberries with the back of a spoon or a potato masher. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the berries have completely broken down and the sauce has thickened slightly.
- Strain the Coulis (Optional but Recommended): For an extra smooth, professional-quality sauce, pour the cooked raspberry mixture through a fine-mesh sieve set over a bowl. Use the back of a spoon to press the pulp and juice through, leaving the seeds behind in the sieve. Discard the seeds. Set the smooth coulis aside to cool completely to room temperature. You can speed this up by placing it in the refrigerator.
- Create the Cream Cheese Base: In a large mixing bowl, place your softened, room-temperature cream cheese. Add the remaining ½ cup (60g) of powdered sugar and the pure vanilla extract. Using an electric hand mixer (or a stand mixer fitted with the paddle attachment), beat the mixture on medium speed for about 2-3 minutes until it is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl to ensure everything is well combined.
- Whip the Heavy Cream: In a separate, chilled medium bowl, pour in the cold heavy whipping cream. Using clean beaters from your electric mixer, whip the cream on medium-high speed. Start on a lower speed to avoid splattering, then increase. Continue whipping until stiff peaks form. This means when you lift the beaters out of the cream, the peak that forms holds its shape and doesn’t droop. Be careful not to over-whip, or the cream will start to turn buttery.
- Combine the Mixtures: Gently add the whipped cream to the cream cheese mixture. Using a rubber spatula, carefully fold the two mixtures together. Use a gentle “under and over” motion, scraping from the bottom of the bowl up to the top. Continue folding just until the mixture is uniform in color and no white streaks of whipped cream remain. It’s important to fold, not stir, to maintain the light and airy volume you created by whipping the cream.
- Assemble the Cream Cups: Gather 4 to 6 small serving glasses, ramekins, or mason jars. Spoon or pipe a layer of the raspberry coulis into the bottom of each glass. Top with a generous layer of the raspberry cream mixture. Repeat the layers, finishing with a final layer of the cream. You can create as many layers as you like, depending on the size of your glasses.
- Chill for Best Results: Cover the assembled cream cups with plastic wrap and place them in the refrigerator to chill for at least 2 hours, or ideally up to 4 hours. This chilling time is essential; it allows the dessert to set firmly and gives the flavors time to meld together beautifully.
- Garnish and Serve: Just before serving, remove the cream cups from the refrigerator. Garnish with the remaining fresh raspberries, a sprig of fresh mint, or some delicate chocolate shavings. Serve chilled.
Nutrition
- Serving Size: one normal portion
- Calories: 450