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+ servings

Raspberry and Rose Jelly and Cream

Course Dessert
Cuisine Canadian
Keyword dessert, no bake desserts
Prep Time 15 minutes
Servings 4


  • 1 package raspberry jelly or Jello (you need a package that will to serve 4)
  • 1 cup fresh raspberries, washed and drained
  • ½ cup double cream also known as heavy cream, or use whipping cream
  • 1 tablespoon icing sugar also known as confectioner's sugar
  • ½ teaspoon rosewater, divided
  • 1 tablespoon shelled pistachios, finely sliced or chopped
  • whole mint leaves, washed and dried


  • Prepare the jelly or Jello according to package directions. Use very cold water or ice cubes for the cold water part of the instructions.
  • Stir in one quarter teaspoon of rose water.
  • Pour the jelly into pretty dishes. Carefully add a few raspberries to each dish, pushing them down into the liquid. Reserve the remaining raspberries for garnish.
  • Cover the dishes and chill until set.
  • Whisk the sugar and remaining quarter teaspoon of rose water into the cream.
  • Whip the cream with an electric mixer or hand whisk until soft peaks form.
  • Garnish the jellies with whipped cream and raspberries.
  • Sprinkle the pistachios over top.
  • Garnish with mint leaves.


You could substitute the raspberry Jello for strawberry flavour, and the raspberries with sliced strawberries.
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