This large, fluffy pancake is excellent for breakfast, but even better as a dessert! My Whipped Raspberry Cream Dutch Baby is simple to make, and will WOW your guests! This dessert is elegant enough to be enjoyed for a Mother’s day brunch, afternoon tea, or your next holiday gathering. Enjoy!
I’m so happy to get back to blogging again. As you’ve seen in my recent posts my husband and I spent some time in South America. It was a much needed and wonderful vacation. When we arrived in the states the kids made sure to show me that I’m a mom first and they needed extra attention so I took some time away from the internet to focus on them. That doesn’t mean that I didn’t spend a lot of time in the kitchen though. In fact I probably spent more time in the kitchen because our house was full of guests.
I’ve wanted to create this dessert ever since posting my Puff pancake recipe. It’s such a simple pancake to make, yet it’s so elegant. My son calls this my “famous pancake” and asks for it often. He wasn’t too happy with me when I turned it into a dessert. He told me “Pancakes are for BREAKFAST mom!” He helped me through the whole process of making it, and was very skeptical, but once he saw the finished piece he then said “I’m ready to try that dessert pancake now mom.” Kids are so funny sometimes.
I made my Whipped Raspberry Cream Dutch Baby for Memorial day this year, while visiting friends at a local winery/brewery. It was the perfect dessert to have while sipping wine outdoors. I think this would be lovely for any holiday because you could use any sugared fruit that you want. I’m thinking sugared raspberries and blueberries with shaved white chocolate for Fourth of July, or how about sweet cherries, or cranberries, and orange peel for Christmas? The ideas are endless, and I’d be so happy to read what you’ve come up with in the comments.
this post may contain affiliate links
This girl’s ready to make the whipped cream for our Whipped Raspberry Cream Dutch Baby. Originally I thought I took way more photos than this, so I apologize that I don’t have all the steps. In the back you can see the raspberries. That’s simply a 6oz container of raspberries processed till smooth. I chose to leave the seeds in. It gave me more raspberry sauce to work with, and it didn’t bother the texture. Also, not pictured I 1/2 of a clementine leaving the other half to peel and cut into julienne slices to be sugared later.
Using a cold bowl and whisk, whip 8 oz of cold heavy cream, 2 tablespoons of sugar, 2 tablespoons of raspberry sauce, and 1/2 tablespoon of orange zest in a stand mixer until soft peaks start to form. As you can tell from the picture, the kids loved the “icing” as they called it. This can be done ahead of time and transferred to a bowl with a lid and put in the refrigerator.
I followed another bloggers tutorial on how to make sugared berries It was surprisingly easy, and now I wonder why I haven’t been doing this to all my desserts. I could see this on a beautiful naked iced cake. Yummy! These take a while to dry, so be sure to do this step early.
Presentation was super easy with this dessert. I made the pancake around breakfast time (Oh…maybe that’s why my son was so mad that he had to wait for dessert…lol) I wanted to make it early so it was cool before adding the rest of the ingredients. Once the pancake was cool to touch, I dolloped all the whipped cream in the middle, randomly placed the sugared berries around the pancake, leaving a few for the top of the whipped cream. Then I placed a mint sprig on top for added color. When we were ready to dig in, I spread out the whipped cream so it covered the whole top, and used a pizza cutter to slice 8 pieces. I hope you enjoy!
Like what you see? Follow me on Pinterest and pin Whipped Raspberry Cream Dutch Baby along with other recipes. Threelittlefoodies
Whipped Raspberry Cream Dutch Baby
This large, fluffy pancake is excellent for breakfast, but even better as a dessert! My Whipped Raspberry Cream Dutch Baby is simple to make, and will WOW your guests! This dessert is elegant enough to be enjoyed for a Mother's day brunch, afternoon tea, or your next holiday gathering. Enjoy!
- 8 oz heavy cream
- 2 tbsp sugar
- 2 tbsp raspberry sauce blend 6 oz of rasberries in a food processor
- 1/2 tbsp orange zest
Place the bowl and whisk of your stand mixer in the freezer for 15 minutes before starting recipe.
Place all ingredients in the cold bowl of a stand mixer and whisk until soft peaks start to form
transfer to a bowl with lid, and place in the refrigerator till ready to use.