The Saint Louis Club Sugar-Free Raspberry Espuma

The Saint Louis Club Sugar-Free Raspberry Espuma


  • 12 ounces frozen raspberries, thawed
  • 1/2 cup Splenda
  • About 2/3 cup heavy cream
  • Fresh raspberries and mint leaves, for optional garnish


  1. In a heavy saucepan, cook thawed raspberries and Splenda until the raspberries soften, about 5 minutes. Press the raspberries through a wire-mesh strainer into a liquid measuring cup; discard the solids and seeds. Let the strained juice cool completely.
  2. While the raspberry juice cools, measure an equal volume of cream into a mixing bowl. (For example, if the berries yield 2/3 cup juice, use 2/3 cup cream.) Whip cream until stiff peaks form.
  3. With a spatula, gently fold raspberry juice into the whipped cream. Cover and refrigerate until cold.
  4. To serve, spoon the espuma into serving glasses or bowls. If desired, top with a few fresh raspberries and mint leaves.

Photo Courtesy of Kitchen Parade

Recipe From The Saint Louis Club – Clayton

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