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Hallonkräm (raspberry cream): recipe illustration
Desserts

Hallonkräm (raspberry cream)

A light, velvety cream in which crushed raspberries are folded into sweetened whipped cream. Served chilled as a summer dessert, it has an airy texture and a bright pink color.

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Ingredients

Ingredients

Optional extras

Nutrition facts

336 kcal per serving

Protein
3.1 g
Carbohydrates
22.5 g
of which sugars
21.9 g
Fat
23.8 g
of which saturated fat
16.2 g
Fiber
4.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Blend the raspberries, then pass them through a sieve to remove the seeds.
  2. Add the icing sugar and lemon juice to the purée, then mix well.
  3. In a large cold bowl, whip the cream with the vanilla until you get soft whipped cream.
  4. Gently fold the raspberry purée into the cream with a spatula, using slow movements.
  5. Divide the cream among 4 glasses and chill for at least 1 hour.
  6. Decorate with a few whole raspberries just before serving.

Variations and tips

With what you can find. Replace part of the cream with Greek yogurt for a lighter version.

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Original Ecomely recipe.