Offer butter cookies alongside this pretty pink dessert.
Recipe information
Yield
Serves 12
Ingredients
3 12-ounce packages frozen unsweetened raspberries, thawed
1/2 cup Grand Marnier or other orange liqueur
4 1/4 cups chilled whipping cream
1 1/3 cups sugar
1/2 cup slivered blanched almonds, toasted
Preparation
Step 1
Purée half of raspberries and 1/2 cup liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard seeds. Gently stir remaining raspberries into purée. Cover and chill.
Step 2
Using electric mixer, beat cream and sugar in another large bowl until firm peaks form. Fold half of whipped cream into raspberry mixture. Carefully fold in remaining cream.
Step 3
Spoon mixture into 12 goblets. refrigerate at least 2 hours or up to 8 hours. Sprinkle with nuts and serve.
