2 cups fresh or frozen raspberries or strawberries
1/2 cup granulated sugar, halved
Splash of sherry, bourbon or rum
1 1/2 cups cream
Purée fruit with half the sugar in a food processor or blender. Strain out seeds.
Combine purée with spirits.
In a cold bowl with cold beaters, whip the cream and remaining sugar to stiff peaks. Gently fold in fruit purée, leaving streaks.
Spoon into individual dessert glasses or bowls.
Makes 4 to 6 servings.
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