Raspberry Cream Dessert

A very smooth dessert that is quick to prepare. Frozen raspberries are folded into a creamy raspberry mixture that is then left to set.

Raspberry Cream Dessert

8 servings
  • Preparation time: 15 minutes
  • Refrigeration time: The individual serving dishes will take about 1 hour and the large serving dish will take about 3 hours

  • Ingredients
  • 1 pkt raspberry jelly/jello
  • 2 tbsp caster/superfine sugar
  • 150 ml (5 fl oz) soured cream (⅔ cup)
  • 300 ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
  • ½ lemon, juice only (1½ tbsp)
  • 450 g (1 lb) frozen raspberries (4 cups)
  • crème frâiche to serve

To serve

  • You will also need a large glass serving dish or 8 individual glass dishes.


  • Method
  • Bring some water to to the boil.

  • If using a packet jelly in the UK, pour 150 ml (5 fl oz) of the boiling water into a bowl. Separate the jelly into its sections and add to the bowl, stirring until the jelly has melted. Then stir in 150 ml (5 fl oz) of cold water.
  • If using jello in North America, pour 120 ml (4 fl oz) (½ cup) of boiling water into a bowl. Add the jello, stirring to dissolve and then stir in 120 ml (4 fl oz) (½ cup) of cold water.
  • Add the sugar to the jelly, stirring to dissolve.

  • Then, using a balloon whisk, whisk in the sour cream until it is well mixed in.

  • Now in a separate bowl, whisk the cream until soft peaks form and then fold this into the jelly mixture until fully incorporated.

  • Stir in the lemon juice.

  • The raspberries do not have to be fully thawed but they do need to be separated. Gently stir these into the jelly mixture.

  • Pour into the large bowl, or divide amongst the individual glass dishes, and refrigerate to set.

  • When ready to serve just dollop a spoonful of crème frâiche on the top.
Print Recipe

Updated: May 19, 2019

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