Raspberry Cream Dessert

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
Prepares: 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
  • 150ml (5 fl oz) soured cream (⅔ cup)
  • 300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
  • ½ lemon, juice only (1½ tbsp)
  • 450g (1 lb) frozen raspberries (4 cups)
  • crème frâiche to serve

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


  1. Method
  2. Bring some water to to the boil.

  3. If using a packet jelly in the UK, pour 150ml (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 150ml (5 fl oz) of cold water.

  4. If using jello in North America, pour 120ml (4 fl oz) (½ cup) of boiling water into a bowl. Add the jello, stirring to dissolve and then stir in 120ml (4 fl oz) (½ cup) of cold water.

  5. Add the sugar to the jelly, stirring to dissolve.

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

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

  8. Stir in the lemon juice.

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

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

  11. When ready to serve just dollop a spoonful of crème frâiche on the top.

Updated: May 19, 2019