HOLIDAY TRIO: Fresh Whipped Raspberry and Blackberry Cream
Ingredients
  • FOR THE WHIPPED CREAM
  • 1 cup of heavy whipping cream
  • 2 tbsp confectioners sugar
  • ½ tsp pure vanilla extract
  • FOR THE RASPBERRY AND BLACKBERRY JAM
  • 1½ cup of mixed fresh raspberries and blackberries
  • ½ cup sugar
  • 1 tsp lemon juice
  • 2 tbsp cornstarch
Instructions
  1. FOR THE WHIPPED CREAM
  2. Whip all the ingredients together in a bowl of an electric mixer fitted with the whisk attachment on medium speed until you have soft peaks. Pour whipped cream in a bowl, cover with plastic wrap and place it in the fridge for an hour.
  3. FOR THE RASPBERRY AND BLACKBERRY JAM
  4. In a small saucepan, combine all the ingredients over medium heat, stirring often. While stirring, use the back of your wooden spoon and gently mash some of the raspberries and blackberries. Once it comes to a boil, turn down heat and let simmer for 4 minutes. Take off heat and let it cool. Once cooled, place the jam in a bowl, cover with plastic wrap and refrigerate for an hour.
  5. After 1 hour, take out both bowls from the fridge. Pour the jam into the whipped cream and gently fold until combined.
  6. Add a dollop of the mixed berry jam to the center of the brownies and garnish with one fresh raspberry and one blackberry.
Recipe by Design by Occasion at https://designbyoccasion.com/holiday-trio-brownie-toppings/