Raspberries with vanilla whipped cream
A French dessert for the galley that fine in moderate seas, about 10 min hands-on.
- Desserts
- French
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Raspberries400 g (100 g)
- Cooking cream (UHT)200 g (50 g)
- Vanilla pods2 g (0.5 g)
- White sugar32 g (8 g)
- Pistachios (shelled)32 g (8 g)
Method
- Whip the cream with the vanilla seeds and sugar.
- Spoon over the raspberries; chopped pistachios on top.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 227
- protein
- 4 g
- fat
- 14 g
- carbs
- 24 g
- sugar
- 15 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes