Some recipes are so simple, they’re almost embarrassing to post (memories of the recipe-in-a-description yet oh so delicious peanut butter banana toast with agave and sea salt) yet too delicious not to. What if there’s a French major in Montana who’s never tried it? A stay-at-home mom in Colorado who’d never thought to pair the simple ingredients? WHAT IF!
Enter: raspberries and cream. The concept had always sounded like one of the most delightful out there, but I’d never thought to pair two incredibly simple ingredients to bring it together. I always figured I’d belabor myself with a thin pastry cream, tempering egg yolks and muttering curse words under my breath.
Or loudly. Quite loudly, at no one in particular.
But as I venture further and further into typical Mexican cuisine (and, consequently, a pretty strong affiliation to all things lechera–sweetened condensed milk, that is), it came to me. A simple drizzle of sweetened condensed milk over raspberries and what do you have? Raspberries and cream, people. Raspberries and cream.
This recipe is perfect for a weeknight dessert, especially in the summer when raspberries are still sweet and in season. A simple drizzle, and you’re off, feeling not-too-guilty but totally indulged. The creamy sweetness of the sweetened condensed milk is one of life’s greatest simple pleasures and pairs just perfectly with the tart, juicy raspberries. A total match made in heaven.
Don’t laugh at the recipe! Just… don’t. I know. It’s not actually a recipe, but dammit, what about the graphic designer in Idaho who had the same pastry cream nightmare? Think of the graphic designer in Idaho!
Raspberries and Cream
- 1 cup raspberries
- about 2 tablespoons sweetened condensed milk , more or less to suit your own tastes*
- Drizzle sweetened condensed milk over raspberries and serve immediately.
*I pour my sweetened condensed milk into a plastic bottle and keep 'er in the fridge, so I'm ready at any time!