Food & Drink

OVEN-FREE WEEK: LAYERED RASPBERRY ALMOND CREAM

It's too hot to move, much less turn on the oven. This week, we'll share ideas for recipes that don't require any extra kitchen heating. Today's recipe comes from The Washington Post.



INGREDIENTS



4 oz. regular or low-fat cream cheese, at room temperature

2 tablespoons almond-flavored liqueur, such as amaretto

1/2 cup superfine sugar

1/2 cup chilled heavy whipping cream

2 cups fresh raspberries

4 small sprigs mint, for garnish



DIRECTIONS



Have 4 wineglasses or glass dessert cups at hand.

Combine the cream cheese, almond liqueur and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed until all visible lumps have disappeared; stop to scrap e down the sides of the bowl.

Add the cream and start beating on low speed, then on high speed, to form an almond cream mixture with stiff peaks.

Distribute 1 cup of the raspberries among the glasses or dessert cups, then distribute two-thirds of the almond cream so that it covers the berries in each portion.

Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of almond cream. Spoon equal amounts of the remaining almond cream on top of each  portion, then garnish each serving with a mint sprig.

Serve immediately. Makes 4 servings.

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