Raspberry cream dessert

    2 hours 25 min

    A delicious raspberry cream dessert, the perfect treat when raspberries are in season. Great served with a piece of lemon shortbread for a bit of crunch!

    4 people made this

    Serves: 4 

    • 500g raspberries
    • 6 to 8 tablespoons icing sugar
    • 4 tablespoons orange juice
    • 1 (9g) packet gelatine powder
    • 400ml single cream
    • 3 packets vanilla sugar
    • lemon juice or lemon zest (optional), to taste

    Prep:20min  ›  Cook:5min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Put a few pretty raspberries aside for garnish. In a bowl combine the rest of the raspberries with icing sugar and set aside for 30 minutes. Press raspberries through a sieve and discard the seeds.
    2. Pour orange juice into a small saucepan, sprinkle gelatine on top and let soak for 1 minute. Heat liquid over low heat, until gelatine has dissolved completely, but do not bring to the boil.
    3. Take the pan off the heat, leave to cool for a few minutes and mix with raspberry puree.
    4. Mix the cream and vanilla sugar in a big bowl and beat until stiff. Fold into the raspberry puree. Add lemon juice and more icing sugar to taste, cover with cling film and place in the fridge for about 2 hours. Garnish with raspberries and serve.

    Vanilla sugar

    Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.

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