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–+ servings

Preserved Lemon & Raspberry Whipped Cream

This quick and classy dessert is great served chilled, but just as delicious served frozen. It's an elevated whipped cream that yes, does count as a full dessert and is amazing paired with simple wafers or cookies. The tangy lemon and sharp raspberry cuts through the whipped cream, making the combo both refreshing but rich.
Prep Time 10 minutes
Chilling Time 1 hour
Servings: 8 servings

Equipment

Ingredients

  • 1/4 of a preserved lemon
  • 6 ounces fresh raspberries
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean pod, optional
  • 8 small vanilla wafers, Loacker wafers or cookies of choice, for serving

Instructions 

  1. Finely chop the preserved lemon until it is almost a paste. Add the raspberries on top and continue to chop until the raspberries are mashed in with the lemon.
  2. Set a mesh sieve over a bowl and transfer the raspberry mixture to the sieve, allowing the juices to drain into the bowl. Let this sit while you prepare the whipped cream.
  3. Add the cream to a stand mixer. Mix on medium high and add the sugar 1 tablespoon at a time. Mix for 2-3 minutes, or until the cream thickens and forms stiff peaks.
  4. Halve the vanilla bean and scrape out the interior. Fold this into the whipped cream.
  5. Add the raspberry mixture from the sieve to the cream (don't discard the juices in the bowl) and give a few gentle mixes to swirl it into the whipped cream.
  6. This isn't necessary, but for a wonderful texture, let the cream sit in the freezer for 30-60 minutes.
  7. When you're ready to serve, scoop the cream into small serving dishes. Drizzle each bowl with a bit of the excess raspberry juice left in the bowl. Add a cookie to each serving dish and enjoy!