This recipe goes with Chilled Georgia Peach Soup with Raspberry Cream
Yield: 1 cup
- 1/4 cup fresh or frozen raspberries
- 1/4 cup heavy whipping cream
- 1/2 cup sour cream
- Process raspberries in a blender until smooth, stopping to scrape down sides. Pour puree through a wire-mesh strainer into a small bowl. Press against strainer with back of spoon; discard seeds.
- Beat whipping cream until stiff peaks form. Fold in puree and sour cream; stir well.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Sauces/Condiments