Raspberry Dessert Cups (Print Version)
# Ingredients:
→ Lemon Stabilized Whipped Cream
01 -
1 cup heavy whipping cream
02 -
2 tablespoons powdered sugar
03 -
1 teaspoon lemon extract
04 -
1 1/2 teaspoon cornstarch
05 -
1 teaspoon vanilla bean paste or vanilla extract
→ Assembly
06 -
30 phyllo cups
07 -
30 fresh raspberries
08 -
30 small mint leaves (optional)
# Instructions:
01 -
Add cream to a medium-sized bowl. Using an electric hand mixer or by hand, whisk the cream until it forms soft peaks. Add the powdered sugar, lemon extract, cornstarch, and vanilla. Whip until medium to stiff peaks form. Do not overmix or you will end up with lemon butter.
02 -
Fill phyllo cups with the whipped cream. Top each with a raspberry and mint leaf, if using. Serve immediately or refrigerate up to one hour before serving.
# Notes:
01 -
The stabilized whipped cream will hold its shape longer than regular whipped cream, making these cups perfect for entertaining.