Our Lemon-Ginger Finishing Salt adds some unexpected zest to this refreshing dessert. We suggest sprinkling a little salt on every spoonful. Sugar and salt never played so well together since peanut butter and jelly. Serves 4.
Rimming dessert glasses
Fold a paper towel into fourths, moisten and place on a saucer. Place about 2 tablespoons of the Lemon-Ginger Finishing Salt on a separate, flat plate. Turn each glass upside-down and dampen the rim, then roll in the finishing salt. Set glasses aside.
Purée the raspberries in a food processor until smooth. Using a rubber spatula, press the raspberry purée through a sieve over a bowl, discarding solids. Set aside 1/3 of the purée.
In a separate mixing bowl, whip the heavy cream and sugar into stiff peaks. Set aside 1/2 cup of the whipped cream. Gently fold the remaining whipped cream into the raspberry purée until the mixture turns an even pink color.
Place 2 tablespoons of the pink mixture into the bottom of each dessert glass.
Gently layer 1 tablespoon of the raspberry purée against the inside of the glass to make a dark pink stripe. Add another layer of the pink mixture, then layer 1 tablespoon of the plain whipped cream. Top with a heaping dollop of the pink mixture in the center of each glass and garnish with one to three raspberries. Sprinkle with Lemon-Ginger Finishing Salt.
Cover and refrigerate for at least one hour or overnight.