Raspberry Jam Cream

By norsegal8

Raspberry whipped cream has the fresh tang of the berry with the billowy texture of whipped cream. The natural pectin in the berries acts as a stabilizer for the cream, preventing it from watering out and making it just firm enough for filling cake rolls.
Cordon Rose Raspberry Conserve is more than double the flavor concentration and less than two thirds the sugar than that of most jams. If using a commercial raspberry jam in its place, double the amount that will be required for equal flavor intensity and the sugar in the recipe should be eliminated.
Raspberry Jam Cream makes a lovely filling for Chocolate Cloud Roll or Almond Biscuit Roulade.

Ingredients

• 1/2 cup Cordon Rose Raspberry conserve
• 1 tablespoon Chambord liqueur or water
• 2 cups heavy cream
• 2 tablespoons sugar

Preparation

Step 1

1. Refrigerate the mixing bowl and beater for at least 15 minutes. In a small bowl, place the raspberry conserve or seedless jam and whisk in the Chambord or water to soften it.

2. In the chilled bowl, beat the cream and sugar just until beater marks begin to show distinctly. Add the conserve and beat just until stiff peaks form when the beater is raised. Use at once.