If you make this dessert in raspberry season, buy them fresh. Frozen ones (not in syrup) also work very well in this recipe.
- 2 cups frozen raspberries
- 1 cup whipping cream
- 1/4 cup unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 1 teaspoon grated orange rind
- 2 tablespoons lemon juice
- 2 tablespoons orange juice (preferably from blood oranges)
Purée raspberries in a food processor, then sieve out the seeds. Set aside.
Combine cream, butter, sugar and orange rind in a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Cook, stirring occasionally, for 3 minutes or until the liquid is reduced to 1½ cups. Remove from heat and stir in lemon and orange juices.
Spoon a tablespoon of raspberry purée in the bottom of 6 dessert glasses. Divide half of cream mixture between glasses and refrigerate for 2 hours or until thickened. Do not refrigerate the remaining cream. Top with another tablespoon of raspberry purée and remaining cream mixture. Chill until set (8 hours or overnight). Serves 6.