This is a rather simple dish, as it is made from only two ingredients, neither of which need cooking in order to be prepared. Raspberries are a type of fruit that is commonly in season in the Northern Hemisphere at this time of year, and one that is widely eaten, with the red Eurasian variety being one of the more popular, and well know, species.
Cream is the layer that is higher in butterfat that is skimmed from the top of milk - usually, cow's milk - before the milk is homogenized. There are different types of cream (with the definitions varying from country to country), so there is no need to stick to one particular type when preparing this dish; you can use anything from aerosol cream to clotted cream, a thick cream which is a speciality of Devon and Cornwall in the UK, with various types in-between.
For those that are lactose intolerant, there are various non-dairy substitutes that can be used. To serve, simply put the raspberries in a dish and pour, squirt or spoon the cream over. If you can find a pick-your-own raspberry farm, or grow your own at home, so much the better.
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