Ingredients
500g fresh raspberries (or frozen, thawed)
100g granulated sugar
10g (2 tsp) lemon juice
200ml heavy cream (35%+ fat)
50g powdered sugar
1 tsp vanilla extract
1/2 tsp gelatin (optional, or 1 gelatin sheet)
Instructions
Rinse and puree raspberries in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
Whisk gelatin (if using) with 1 tbsp cold water until bloomed. Gently stir into raspberry puree.
In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Fold raspberry puree into whipped cream using a spatula until fully combined.
Transfer to a chilled serving dish or individual bowls. Refrigerate for at least 4 hours or overnight to set.
Notes
Use fully ripe raspberries for maximum flavor.
For a dairy-free option, substitute heavy cream with chilled full-fat coconut cream.
Adjust sugar quantities based on raspberry sweetness and personal preference.
Store refrigerated for up to 24 hours for best texture.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg