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.
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This Smoky Oaxacan Mezcal Basil Cocktail is an all season favorite: Melding the complex smoky flavors of authentic Mezcal with sweet agave syrup, muddled lime, and basil.
These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.