Make Raspberries and Cream for Dessert
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteIt is no wonder why strawberries and cream are a “thing” at the Wimbledon tennis tournament. The combination of fruit and cream is light and delicious. Honestly, fresh berries (strawberries, raspberries, blueberries) and sweetened cream, I have lost count of how many times I have made this dessert over the last forty years. You can find the article here! It all started with a post-graduation trip to Disneyland in California many years ago and this memorable Raspberry and Cream Dessert.
Framboises à la Crème Cassonade
Enjoy this light dessert in the summer when berries are in season. It's quick to make and a perfect no-fuss finish to a meal.
Ingredients
- 1 cup sour cream
- 3 tbsp dark brown sugar
- 3 pints raspberries Washed and Gently Patted Dry
Instructions
- Stir together sour cream and brown sugar until the sugar is fully incorporated. Cover and refrigerate until ready to use.
- Divide room-temperature raspberries among 4 pretty serving bowls or goblets. Top each serving with a dollop of the chilled crème cassonade.
Notes
Feel free to change the berries based on what is in season, and you can even play with the sweetener both honey and maple syrup work but they will change the colour of the cream slightly.
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This dessert is lovely and "light"-ish with a crisp crust and sweet baked apples. Serve at room temperature, if you can wait that long.
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Easy and delicious the way a dessert recipe should be. The "pie" is crustless so in the end, it's between a pie and a custard. Enjoy!
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