· twirls
· raspberry coulis, see below for recipe
· whipped cream, your favorite grocery brand or see below for recipe
· fresh raspberries
· fresh mint leaves for garnish
In the center of four of your favorite dessert plates, place a small dollop of whipped cream (about a teaspoon…..this will secure the twirl on the plate and keep it from sliding around). Place a twirl on top of cream. In the center of each twirl, pour about 2 tablespoons of raspberry coulis to almost fill the hole. Next spoon fresh whipped cream on top of the coulis and garnish with fresh raspberries, more coulis and a small mint leave
Whipped Cream: For the fresh whipped cream: place 1cup of heaving whipping cream and 4 tablespoons of powdered sugar in a large bowl. Beat with an electric mixer on medium high heat just until stiff peaks begin to form. Make sure not to over beat or cream will become butter. Fresh whipped cream with keep in the fridge for 3 days.
Raspberry Coulis: In a small saucepan, place 12 ounces of frozen raspberries, ½ cup of granulated sugar, ½ cup of water. Simmer on low heat, stirring occasionally, just until the sugar dissolves and the raspberries begin to burst. Remove from the heat and let cool a bit. Transfer to a blender and purée for several minutes until smooth. Transfer to a container and refrigerate until ready to use. This will keep in the refrigerator for a week. Note: If you want an ultra smooth sauce, pass the coulis through a fine sieve, pushing down with a spatula for the liquid to pass through and the seeds with remain in the sieve. Discard the seeds and transfer the purée to a container and refrigerate until ready to use.
