Creamy Summer Berry Jelly Salad

Creamy Summer Berry Jelly Salad

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

6 servings
  • Preparation time: 25 minutes
  • Refrigeration time: the time to set the jelly, plus 1 hour
  • Ingredients
  • 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)

Equipment

  • You will also need a 20 × 20 × 5 cm (8 × 8 × 2 inch) dish


  • Method
  • 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.
    Creamy Summer Berry Jelly Salad
  • 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.

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Updated: July 7, 2020

Real Orange Jelly

Real Orange Jelly

Real orange jelly is simple to make and full of flavour. All you need is orange juice, a lemon, a little sugar and gelatine. Decorate it with slices of orange and serve for a refreshing dessert.

Real Orange Jelly

4 servings
  • Preparation time: About 20–25 minutes
  • Standing time: 30 minutes
  • Refrigeration time: At least 5 hours or overnight
  • Ingredients
  • 140 ml (5 fl oz) water
  • 50 g (2 oz) caster sugar/fine white sugar
  • 1 lemon
  • 4–5 oranges, OR
  • 1 orange plus 425 ml (15 fl oz) orange juice from a carton, without pulp
  • powdered gelatine, enough to set 565 ml (20 fl oz) of liquid
  • orange slices to decorate

Equipment

  • 565 ml (1 pint) (20 fl oz) jelly mould


  • Method
  • Thinly pare the rind from the lemon and one orange and place in a saucepan with the water and sugar. Over a medium-low heat stir to dissolve the sugar and then bring to the boil. Remove from the heat, cover and leave to infuse for 30 minutes.

  • Meanwhile, squeeze the juice from the lemon into a large bowl.

  • If using the whole oranges, squeeze out the juice until there is 425 ml (15 fl oz) and add to the lemon juice. If using a carton of orange juice, add 425ml/15 fl oz to the lemon juice.
  • Strain the sugar syrup into the bowl and stir into the juices.

  • Dissolve the gelatine. Follow the instructions on the packet of the gelatine to set 20 fl oz of liquid. Then thoroughly stir the gelatine into the orange mixture until evenly distributed.

  • Wet the jelly mould, pour in the jelly and refrigerate for at least 5 hours, or overnight, until firmly set.

  • To serve, dip the jelly mould up to the rim in very hot water for 5 seconds, place a flat serving plate on top of the mould, then invert the mould and plate together. Holding both plate and mould firmly together, give the jelly a good shake to free it from the mould. Remove the mould, then decorate the jelly with oranges slices.
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