Raspberries and soured cream
This super simple dessert recipe is little more than an assembly job – perfect for dinner parties.
By Alison Roman
From Saturday Kitchen
Ingredients
- 400g/14oz raspberries (fresh or frozen)
- 50²µ/1¾´Ç³ú caster sugar
- 400g/14oz soured cream
Method
Put the raspberries in a bowl and sprinkle them with the sugar. Use a fork and smash them, not until they're an unrecognizable mash, just gently broken down and crushed. Wait a few minutes for them to release their juicy potential.
Spoon a little bit of soured cream into a serving mug, cup, glass, or bowl. Top with a little bit of the crushed raspberries.
Repeat this one or two times, depending on how large your vessel is. You can swirl this together after it’s been layered or leave it parfait style.
