The original Pink Summer Clouds recipe came from the New Zealand Listener many years ago, and is just wonderful. I might not have the original ingredients totally correct, but this version is just as good as the one I remember.
If you have the great good fortune to have your own raspberry patch, try making it with all fresh raspberries. YUM! But any combination of summer berries is fine. And even fresh, frozen berries will work once thawed.
For an extra fancy (grown-up) version, drizzle over a little berry compote, and top with a few fresh berries. But kids’ love this just as is, one soft, cold, helping of pink cloud deliciousness!
Of course, you could make an adventure of it, and take the kids out fresh berry picking. Either on a berry farm where the public can pick their own berries, or even foraging in the wild if you know a good source of berries, free from spray.
Pink Summer Clouds Dessert
Pink Summer Clouds
This recipe originally came from the New Zealand Listener years ago. I might not have the original ingredients totally correct, but this version is just as good as the original.
- 500 g raspberries or strawberries, or any mixed berries you like
- 2 egg whites
- 1 tbsp lemon juice
- 2/3 cup castor sugar
- 300 ml cream
- 140 g tub lite sour cream
- 1 tsp vanilla
Hull and wash the berries, if required, and crush in a bowl using a potato masher.
Put the egg whites in a bowl and whisk until frothy, then add lemon juice and half the sugar and whisk again.
Beat in berries and remaining sugar.
Put cream, sour cream and vanilla in a bowl and whip until thick.
Fold berries into cream mixture.
Store in the fridge, covered, until serving time. Serve in fancy glasses, or individual ramekins.
For an extra fancy version, drizzle over a little berry compote, and top with a few fresh berries.