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
- 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
- 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
- You will also need a large glass serving dish or 8 individual glass dishes.
- 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.
Updated: May 19, 2019