Ingredients
3cupsraspberries
1cupheavy cream
¼cupsugar
Preparation
Puree 1½ cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses and top with remaining raspberries. Cover, and refrigerate for at least 1 hour and up to overnight.
Serve and enjoy.
