A few weeks ago I got an email from Emily and Gina aka Gily about a virtual #soletspigout potluck gathering where a bunch of us bloggers pitch in a dish and give all of you some fabulous potluck things to take to your next sunhat toting extravaganza.
This is my contribution. Because whenever I hear the word potluck all I can think of is church and old ladies and cool whip and jello and maybe those god forsaken canned mandarins. and probably some cat hair.
I thought about doing a drink, but that turned into a tripfall down the hill known as ambrosia salads. I even did the research on pinterest where I searched ‘marshmallow cool whip jello’ and cried and pulled out all my eyelashes from the pain and anger.
I wanted it to taste similar to the pink mass that would line the tables but not involve the artificial jello or cool whip so I use fresh whipped cream and a quick raspberry compote. Of course ‘caring about the artificial’ took a running leap out the window when marshmallows are involved because LOLOL at me attempting that + I like the way they sort of melt in the whipped cream mixture. The end product took a little direction from the gorgeousness known as the purple cloud from the guys over at the bitten world and it gives me enough of a reason to practice my ‘yes bitch, I just showed up to your potluck with a bowl of pink’ face.
Raspberry Fluff
Makes a decent amount
2 c raspberries
1/3 c granulated sugar
1 T cold water
2 t cornstarch
2 c heavy whipping cream
2 c minature marshmallows
In a medium saucepan smash together the raspberries and sugar over medium heat until the sugar dissolves and the berries are fairly broken down. Mix the cold water and cornstarch together and add to the berries. Bring to a boil, cook for 1 minute, then strain out the seeds and cool. We want a cloud like texture. Seeds would ruin your life.
About 10 minutes before you’re going to whip the cream, but the beater and the bowl in the freezer along with the heavy cream. Super cold everything means super fast whipped cream and I need all the help I can get in what is soon to be hell temperatures.
Whip the cream to a little more than soft peaks and fold in half the raspberry compote. Once that’s beautiful, fold in the other half, followed by the marshmallows.
Let sit in the fridge for about 30 minutes so everyone has a chance to say wassup, then devour. I wouldn’t let it sit for more than4 or 5 hours just because the mixture starts to separate but it’s nothing a little stir can’t fix.
