Sour Cherries Whipped Cream Dessert
Servings: 4 servings
Print RecipeWhipped cream and sour cherries combine into an exquisite dessert that’s not only low-carb and keto friendly, but also comes with all the benefits of raw milk.
Ingredients
- 500 g raw cream (full fat)
- 1 tsp cinnamon powder
- 1 tsp vanilla powder
- 5-6 tsp coconut sugar
- 100 g sour cherries (fresh or frozen)
Instructions
- Use a hand whisk to beat raw cream together with a bit of coconut sugar, vanilla and cinnamon powder.
- Stop when you’ve noticed that stiff peaks have form on the whisk.
- At this point your whipped cream is ready. Do not over beat!
- Place in the fridge to cool down for 10-15 minutes.
- Remove from the fridge, portion in clear jars and decorate with sour cherries.
- You can serve it like this or let it sit in the fridge some more, letting the cherries gradually soak into the whipped cream.
Notes
For this recipe, I used frozen sour cherries but you can also use fresh if they’re in season.
If you plan on using frozen cherries, let them defrost at room temperature for 30-60 minutes, just to get the water out of them. Plus their flavor will become stronger when they’re defrosted.
With whipped cream there’s always a chance to ruin its texture. To avoid this, always use raw cream that was kept in the fridge prior to beating it, and make sure to use a cold and dry bowl and whisk. Make sure to place your bowl and whisk in the freezer, for 30-45 seconds prior to working on the cream.