Cranberry Fluff (Print Version)

# Ingredients:

01 - 300g fresh cranberries.
02 - 150g powdered sugar.
03 - 150g granulated sugar.
04 - 230g fromages frais (soft cheese) like Saint-Môret, softened.
05 - 500ml crème liquide entière (heavy cream).
06 - 1 teaspoon liquid vanilla extract.
07 - 200g morsels of drained canned pineapple.
08 - 150g small fluffy marshmallows.

# Instructions:

01 - Add your cranberries and the granulated sugar into a food processor bowl and prep for blending.
02 - Process the cranberries in short bursts until they’re finely diced but don’t let them turn into puree.
03 - Transfer the chopped mixture out of the processor and let it sit so the sugar fully combines.
04 - Whip the softened cheese with a hand mixer or spoon till it’s silky and lump-free.
05 - Stir the heavy cream, powdered sugar, and vanilla into the bowl with the whipped cheese.
06 - Use a high-speed mixer to turn the mix into stiff peaks, without overmixing.
07 - Carefully add the cranberry pieces into the whipped cream until evenly combined.
08 - Mix in drained pineapple bits till they’re spread evenly.
09 - Gently fold the marshmallows in, taking care not to deflate the mixture.
10 - Spoon all the creamy mix into your serving dish or a container for storage.
11 - Cover the dish tightly using either a lid or cling film so it doesn’t absorb other fridge smells.
12 - Pop it into the fridge for a minimum of 3 hours or leave it overnight so the flavors really meld.
13 - Stir gently to reposition ingredients before placing on the table.
14 - Serve cold—great as a dessert or a fun side treat.
15 - Keep leftovers covered and refrigerated.

# Notes:

01 - Ideal to prep the day before.
02 - A festive, crowd-friendly treat.
03 - All cold prep, no cooking involved.
04 - Easy to share at large gatherings.

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