A delicious summer dessert where fresh raspberries and blueberries are nestled in a raspberry jelly which has a fluffy, creamy cheese topping and a sprinkling of toasted almonds.
Creamy Summer Berry Jelly Salad
- Preparation time: 25 minutes
- Refrigeration time: the time to set the jelly, plus 1 hour
- 1 pkt raspberry jelly/jello
- 1 lemon
- 55 g (2 oz) raspberries (½ cup)
- 55 g (2 oz) blueberries (⅓ cup)
- 150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
- 115 g (4 oz) cream cheese (½ cup)
- 40 g (1½ oz) icing/powdered sugar (⅜ cup)
- 28 g (1 oz) slivered almonds, finely chopped (¼ cup)
- You will also need a 20 × 20 × 5 cm (8 × 8 × 2 inch) dish
- Zest the lemon until ½ teaspoon has been produced and set aside.
- Then juice the lemon.
- Make up the jelly/jello in a bowl according to the packet.
- Refrigerate until the jelly has completely set.
- Refrigerate until partially set (the consistency of unbeaten egg whites).
- Stir the berries into the jelly/jello and then pour the berry mixture into the dish and refrigerate until the jelly has completely set.
- Meanwhile, remove the cream cheese from the fridge and let it come to room temperature (about 1 hour).
- Once the jelly/jello has set, whip the cream until it forms soft peaks.
- Now in a separate bowl beat the cream cheese until it is smooth and add to the cream with sifted icing/powdered sugar. Beat well until combined. The mixture will become fluffy and thicken.
- Stir in the reserved lemon zest.
- Carefully spoon the cream cheese mixture evenly over the jelly and gently level with a palette knife making sure the mixture reaches the edges.
- Refrigerate for a further 1 hour.
- Heat a small frying pan/skillet and tip in the nuts.
- Over a gentle heat stir the nuts to toast them. This will only take a few minutes. They are ready when they have turned a light golden colour and they begin to smell nutty.
- Remove from the pan and set to one side to cool.
- To serve, sprinkle the nuts over the cream cheese mixture and cut into 6 portions. The first portion is always tricky to remove from the pan but then it becomes much easier.
Updated: July 7, 2020