This Raspberry Fluff is a modernized version of Julia Child’s classic Raspberry Bavarian Cream. Fresh, tart raspberries are folded in a mixture of real whipped cream, raspberry jello and vanilla pudding for a simple yet incredibly satisfying potluck-worthy dessert.
I own a copy of Julia Child’s classic cookbook, “Mastering the Art of French Cooking” but to be honest I haven’t cooked much from it. Maybe one day I’ll try more than just a handful of her classics but in the meantime I rely on shortcuts when I need them. Which is often.
Her recipe, I think, is where raspberry fluff originated. Julia’s recipe is complicated. Lots and lots of steps and time – as it should be. It still does call for gelatin though (unflavored). And instead of a packet of vanilla pudding she makes a vanilla custard from scratch.
Anyway I was thinking about a side dish to pair with my Eggs Benedict Breakfast Bake because it really would be a fabulous brunch dish to serve your mom on Mother’s Day (hint, hint). My family loves this raspberry fluff and I hadn’t posted it on the blog yet. So here you go!
- 1 (4.6 oz.) package Cook and Serve vanilla pudding (instant pudding will not work)
- 1 (6 oz.) package Raspberry JELL-O
- 2 c. water
- 1 t. fresh lemon juice
- 2 c. whipping cream, very cold
- 1/2 c. powdered sugar
- 2 c. fresh (not frozen) raspberries
- Mix together the pudding, JELL-O, water, and lemon juice in a saucepan over medium heat until it begins to boil.
- Remove from heat and pour into a bowl. Refrigerate until mixture has thickened (about an hour).
- In the bowl of a stand mixer, add the cold whipping cream and powdered sugar. Beat on high until stiff peaks form.
- Add the chilled pudding and JELL-O mixture and beat on medium for about a minute. This will deflate the whipped cream but don't worry it will firm up again in the refrigerator.
- Gently fold the fresh raspberries into the raspberry whipped cream mixture.
- Spread evenly into a large serving dish. Cover with plastic wrap and chill for at least 2 hours (or overnight) before serving.