Chef Jeremy Lee shares his mother's recipe that, until now, has never been written down. She always just made the dish, he says, "whilst in the thick of a glut" (i.e., when the kitchen was full of fruit). The dish can also be made with tayberries or blackberries.
- 1 1⁄4 cups heavy cream
- 3⁄4 cup superfine sugar
- 7 cups (about 2 lbs.) raspberries (discard any "bruisers")
- 1⁄3 cup Demerara sugar