This is probably the least amount of effort I’ve ever spent making a dessert, but with the biggest pay off. For reals y’all this is definitely a new favorite. I’m sure you’re thinking ‘yeah, add it to the list Holly’ but seriously, I only stopped eating it when it ran out (no shame), it’s that good.
Not only delicious, but they’re just so darn pretty, they definitely have that wow factor. Once I layered the raspberry and whipped cream, I took a large toothpick and scraped up the sides to get some pretty swirlies (a culinary term obviously).
You don’t have to put this dessert in shot glasses like I did, but not only are mini desserts adorable, but you can see the colorful layers.
I will definitely be trying these with other fruit, because I think strawberry or blueberry would be just delicious too. Have a Happy Monday y’all!
Start with the raspberries in the blender…
now the sugar and salt…
blend, blend, blend…
now add your whipping cream and sugar into your bowl…
all whipped…
start layering with 1 tablespoon of the raspberry layer…
whipped cream…
then more raspberry…
then more whipped cream…
then garnish and enjoy!
- 1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
- 1/2 Cup of Granulated Sugar.
- 1/4 Teaspoon of Salt.
- Tall shot glasses.
- Fresh Raspberries For Garnish, Optional.
- Long Toothpick (Optional).
- 2 Cups of Heavy Whipping Cream.
- 1/2 Cup of Granulated Sugar.
- Place your thawed raspberries, sugar and salt in a blender or food processor and blend until pureed, set aside.
- With a handheld or stand mixer with whisk attachment, place your whipping cream and sugar into the bowl and whip until light and fluffy.
- In your shot glasses, alternate 1 tablespoon of the raspberry mixture with the whipped cream until full, end with the whipped cream and garnish with a raspberry if you want 🙂
- I used a long toothpick to scrape the sides to just slightly mix the layers, you don't want to mix too much unless you want it to become pink 🙂