Stay Connected

105 comments | Leave your own

  1. Laura @ Sprint 2 the Table

    LOL! Please make “heel click” your permanent new sign off.

  2. Priyanka

    The recipe looks delicious, although I’ll have to try it after the baby since it contains raw eggs.

  3. Adrian (Food Rehab)

    Ha! I love points 4 and 5 of the recipe. Hilarioous but so true – I shall be makin this pink whip soon. Though, now I have that Willow Smith song ion my head “ I whip my hair back and forth , I whip my hair back and forth …whip it real good! ” LOL

    Oh and yes, I shall be eating it with a serve of thick cream.

  4. Three-Cookies

    Sounds good and delicious, you have marketed it very well.

    “And, if he agrees to let me post it” – what if its a she, if can happen, you know

  5. Evan Thomas

    With such high praise, I’m definitely trying this out. Maybe over chocolate cake? 😉

  6. Heidi - Apples Under My Bed

    Yay for Raspberry Whip! Heel click!! Double heel click! I love me a whip texture.
    Heidi xo

  7. Lisa @ Blithe Moments

    Gah! I love raspberries with a passion and this frozen, whipped delight has my mouth watering. I will be making this tonight.

    Yum, Yum, Yum!

    1. Lisa @ Blithe Moments

      So I made this last night and it truly is awesome.

      But it also occurred to me that as it is basically raspberry meringue, what would it be like baked? Have you ever done it? I’m thinking this would make an awesome pav but I’m not sure what the extra moisture content of the raspberries would do in the baking process.

  8. Lisa (bakebikeblog)

    oooh how lovely!!! But sadly, like Priyanka, it will have to be a post-bubs dish!

  9. Victoria (District Chocoholic)

    So, basically, this is a recipe for an amazing raspberry and meringue dessert that I can make easily.

    I love you.

  10. Andrew

    Scientifically astounding you say? As a scientist, this definitely calls for some experimentation!

  11. Sarah B @ Bake + Bike

    So pretty! So pink!

    I can’t fathom eating anything frozen at the moment as it feels like -100 outside but it sounds perfect for summertime.

  12. Kari @ bite-sized thoughts

    You have just raised my desire for a Kitchen Aid mixer from mild and mostly in control to out-of-control and I WANT IT NOW. Although of course, what I really want is this whip. So much so that perhaps I’d manage to whip by hand with my ancient hand-held mixer for 10 minutes. Or, perhaps you could post me some? 😉

  13. Kath (My Funny Little Life)

    Looks like total fluff happiness! And I love it’s so PINK! 😀

  14. Megan (Best of Fates)

    Love it – sounds/looks so delicious. And with such simple ingredients. I’m definitely making that for my next party!

  15. Nic@diningwithastud

    Whip, freeze, serve – even I can do that 😀

  16. Sig

    Is it fate that I have all these ingredients sitting in my fridge/freezer right now?? Or is it tempation that is telling me all the different combinations I could make out of this one deliciously simple recipe????

    TELL ME!!!

    Ahem. I shall go and make this and then squeal into my bowl 😀

  17. Lou

    Oh yummo!

    My Mum makes something similar, except with strawberries, and on a biscuit crumb base – Strawberry Cloud Cake… dreamy. Except I don’t eat eggs anymore. Boo.

  18. whisperinggums

    I was going to say that it can be made in a biscuit base … but Lou has beaten me to it. I believe it’s in a recipe book by the New Zealand cook Annabel Langbein. It tastes good too (thought we haven’t made it ourselves) … and can be made with gluten free biscuits.

    I also love that bowl. We bought it in Fair Oaks Mall in Northern Virginia in 1983. I love the history of the things we use to serve our food and the way they remind us (well, me anyhow) of the people who gave them to me or of connections to place.

  19. Kate

    This dessert would be perfect right now! It’s “winter” here, which means 80 degrees, so this would be a nice little treat for lunch to cool me down.

  20. Ashley

    Wow. That first picture is drool worthy. I want to take that bowl and dunk my face into it. Looks that good. :L

  21. Lorraine @ Not Quite Nigella

    But but but it looks like it has all the delicious and not good for you things in it! Hail the Christmas miracle 😛

  22. Johanna GGG

    it is full of raspberries which I love and looks so glorious and yet the idea of egg whites – and uncooked egg whites at that – just isn’t my thing – but I am sure I would give it a taste.

    1. Lisa @ Blithe Moments

      Have you ever eaten chocolate mousse? In fact have you ever eaten any kind of mousse? Then you have eaten uncooked egg whites. Don’t worry you will never know they are there.

      1. JohannaGGG

        Thanks Lisa – I am not a huge fan of mousse and only eat chocolate mousse because it has chocolate in it but am never very happy about the egg in it – likewise I would try this because I love raspberries but it would never be a regular dish because of the egg whites

  23. Errign

    I love pink things, but my most favorite part of this post was that you closed with heel click…

  24. Alayna @ Thyme Bombe

    It’s so pretty and so delightfully retro! I like your idea of freezing and slicing it. And definitely agree that “Heel Click” is the best sign off ever. 🙂

  25. Kath Lockett

    Like pink meringue but with fruit instead of horrible old fake stuff that cheap bakers’ use…. will now add to my ever-growing ‘stuff I should cook some day’ recipe pile. 🙂

  26. Sarah

    I was expecting jello to be one of the ingredients. So relieved. Looks fabulous 🙂

  27. Emma

    Unlike some, I heartily endorse raw eggs. Why not? I don’t see the issue, especially if you make a choice to purchase eggs from healthy chickens. Given that it creates such wonders as this dessert, I’m behind it 100%:)

    And I just received a kitchen scale for my birthday, so I could mass out the raspberries and feel all fancy and foreign! Or something.

    Tip o’ the hat,

  28. Amber Shea @Almost Vegan

    Ohh yes, this looks worth eating egg for. 😉

    This actually reminds me a great deal of my grandma’s Thanksgiving classic, Pink Stuff. It’s chopped apples, celery, pecans, and marshmallows mixed with canned jellied cranberry sauce and loads of sugar, folded into freshly whipped cream. Yes, we really do call it Pink Stuff. 😛

  29. muppy

    absolutely perfect, i am forever trying to think of dairy and gluten free desserts to prepare for my ‘sensitive’ guests who then usually proceed to pile dairy ice cream onto the carefully dairy free dessert i have painstakingly prepared them…..

  30. Chopinand @ ChopinandMysaucepan

    Dear Hannah,

    For better or worse, fortunately or unfortunately, I don’t really have a sweet tooth. But I can feel the happiness when I see dessert lovers go gaga over their favourite treats. I wonder if that counts?

  31. Hotly Spiced

    All the way through your post I was thinking, ‘But what’s in it then?’ because it looks rich and creamy. I was very surprised when I read the ingredients list and I really must try this because with all those raspberries it really must be good for me too! Great post!

  32. Mike

    Wow Hannah. If you could dish up your delicious dessert at the Sydney Cricket Ground today for all those pink ladies (and men) you would be an absolute sensation. 30,000 doing a heel click for you. Yummo!

  33. Casey @ Insatiably Healthy

    I am thoroughly enjoying your signs offs with “heel click”
    Also this recipe sounds so springy, and better yet – easy! …But I don’t have a mixer…..think a blender on a low setting would work?

  34. Alyse

    Desperately wishing it were summertime where I am, thanks to these gorgeous pictures. I especially love that sprig of mint on top—it all looks so refreshing. Like you should be sitting on a sun-sprinkled patio savoring every last spoonful.

  35. msihua

    Heel click! Hee hee.. we are going to have so much fun! Would you mind if we watch some Disney and sing on top of our voices tomorrow? I think A would kill us though!

  36. leaf (the indolent cook)

    And such a pretty pink! So it’s like ice cream, right?

  37. juniakk @ mis pensamientos

    hahaha i love your description of raspberry whip! i need to buy myself a mixer….

  38. Hannah

    What a cheerful, bright pink color! Looks like just the thing to beat the winter blahs. 🙂

  39. Daisy@Nevertoosweet

    I love the colour of it! And the ingredients look surprising GOOD for you 🙂 no eggs yolks, no cream or milk! WOW 🙂

  40. beti

    I love the color, can’t wait to make it and dip almost everything in it

  41. Rach

    Looks yummy, girl!

  42. Iron Chef Shellie

    YUM!!! how deliciously simple!

  43. Mrs Pat Rowden

    Hi this is pat will try and your raspberry whip sounds so nice, and it is
    dairy free, so cool.
    bye for now.

  44. Catherine

    I swear I am going to plant raspberries next summer. And buy a proper mixer!

  45. Queenotisblue

    Hi Hannah, just wanted to let you know that I made this recipe and it was delicious. Yes, astoundingly so. I’ll be making it all summer now! Thanks for the recipe.

  46. Louise

    That does sound fab. I just might need to try this. Wondering how it would go in the Thermomix? Have you ever tried it in your fancy pants blender? Does it need 10 minutes in that too?

  47. My Favourite Recipes from 2012, Month By Month - Wayfaring Chocolate

    […] Raspberry Whip (Gluten-Free and Dairy-Free) […]

  48. usha

    is there any way to substitute the egg whites?

  49. Elsalita

    Oh dear Hannah, this is my grandkids most favourite desert! I actually cut the sugar down by almost 1/2, it is still plenty sweet and whips up wonderfully! When “Mimi” has raspberry whip they all finsh dinner as they don’t want to miss desert! Thankyou!

Leave a Reply