• 8 cups Driscoll's Raspberries, divided

Raspberry Sauce

• 2 teaspoons cornstarch
• 1/ 2 cup maple syrup
• 1/ 4 cup raspberry liqueur
• juice and zest of half an orange
• 1/ 2 teaspoon vanilla extract

Thyme Infused Hot Honey

• 1 cup honey
• 1 jalapeño pepper, stem removed and cut into ¼-inch thick slices
• 1 tablespoon apple cider vinegar
• 1/ 2 teaspoon red pepper flakes, (more if desired)
• 1/ 2 teaspoon dried thyme
• 1/ 2 teaspoon kosher salt

Whipped Raspberry Cream Cheese

• 24 ounces cream cheese, divided
• 16 ounces mascarpone
• 8 ounces crème fraîche

Garnish

• Flaky salt
• Zest of half a lemon
• 4 bagels
• 4 croissants

Raspberry Sauce

Method

• Step 1

  Make a slurry by mixing cornstarch and 2 teaspoons water in a small bowl with a fork until combined and smooth. Place aside to thicken.

• Step 2

  Add maple syrup, raspberry liqueur, orange juice and zest to a small pot and bring to a simmer for 5 minutes. Add 3 cups raspberries and slurry.

• Step 3

  Simmer 30 minutes, stirring occasionally, until the raspberries are soft and alcohol is cooked off. Remove from heat. Stir in vanilla.

• Step 4

  Strain using mesh sieve. Cool completely.

Thyme Infused Hot Honey

• Step 1

  Combine honey, jalapeño, apple cider vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Transfer to a heat proof jar. Cool completely.

Raspberry Whipped Cream Cheese

• Step 1

  Add 16 ounces cream cheese, mascarpone, and creme fraiche to a mixer. Mix on medium speed until whipped and combined, 4-5 minutes. Scrape sides of bowl as necessary. Divide mixture evenly into four bowls.

• Step 2

  Divide raspberry sauce into bowls as follows: ½ tablespoon, 1 ½ tablespoons, 3 tablespoons, ¼ cup. Stir to combine. Place remaining sauce aside for later.

Serving

• Step 1

  On a large wooden serving board, place dollops of whipped cheese throughout half of the board, scattering each shade throughout. Use a spatula or butter knife to gently blend, creating an ombre pattern. Drizzle remaining raspberry sauce on top. Gently spread throughout to create a watercolor pattern.

• Step 2

  Top with remaining 5 cups raspberries. Drizzle with hot honey. Sprinkle with flaky salt and lemon zest. Serve with bagels and croissants.