Fruit jelly is perfect for those in warm and sunny climates dreaming of a cool porch and an iced drink. In the UK, however, I often find myself wishing for some warmth.
Initially, I planned to make cranachan, but I was too lazy to make it. So sticking to the rules of no ovens, no baking, no hot kitchens, I created a refreshing summer treat: Elegant Fruit Jelly. This dessert is a sophisticated twist on the classic jelly and ice cream combo, served in wine glasses for an elegant presentation.
Fruit jelly is simple to prepare, delightfully cool, and visually appealing. You just need summer fruits like strawberries, grapes, mangos, or peaches. The addition of cream cheese to the topping adds a sophisticated edge, balancing the sweetness of the fruit jelly with a pleasant contrast of flavors. If you have a very sweet tooth, mascarpone can be used instead of cream cheese, or you can skip it entirely. If you prefer vegan options, simply use fruits for the jelly.
Though they look and taste decadent, they can be made with low-fat and low-sugar ingredients, allowing you to enjoy it guilt-free! Here is how to make the fruit jelly – one of the best cold desserts to eat on a hot day like this.
Ingredients
- 1 packet of raspberry jelly (jello) cubes (can be sugar-free)
- 1 cup frozen mixed summer fruits
- 1 tbsp cream cheese, I used a half-fat version
- 200 ml double cream, I used a reduced-fat one
- 1 tbsp caster sugar
- A few drops of vanilla extract
Instructions
- Make up the jelly according to pack instructions – generally 1/3 pint boiling water to dissolve the cubes, then add cold water up to 1 pint.
- Share out the frozen fruits between 4 wine glasses and pour the jelly until each glass is about half full.
- Put the glasses into the fridge and leave for 2-3 hours to allow the jelly has set.
- Make the topping by whipping the cream with a whisk until thick and light. Add the cream cheese, vanilla extract and sugar. Beat with a spoon to combine the ingredients, then whisk again.
- Spoon the cream mixture into a piping bag and pipe onto the top of the set jellies, with as many waves, layers and extravagance as you like!
- Finish with a few frozen fruits as decoration and return to the fridge for another hour, to give the top fruits a chance to thaw and to chill the desserts.
Elegant Fruit Jelly
Ingredients
- 1 packet of raspberry jelly (jello) cubes (can be sugar-free)
- 1 cup frozen mixed summer fruits
- 1 tbsp cream cheese I used a half fat version
- 200 ml double cream I used a reduced fat one
- 1 tbsp caster sugar
- A few drops of vanilla extract
Instructions
- Make up the jelly according to pack instructions – generally 1/3 pint boiling water to dissolve the cubes, then add cold water up to 1 pint.
- Share out the frozen fruits between 4 wine glasses and pour the jelly until each glass is about half full.
- Put the glasses into the fridge and leave for 2-3 hours to allow the jelly has set.
- Make the topping by whipping the cream with a whisk until thick and light. Add the cream cheese, vanilla extract and sugar. Beat with a spoon to combine the ingredients, then whisk again.
- Spoon the cream mixture into a piping bag and pipe onto the top of the set jellies, with as many waves, layers and extravagance as you like!
- Finish with a few frozen fruits as decoration and return to the fridge for another hour, to give the top fruits a chance to thaw and to chill the desserts.
Then, if you’re lucky enough to have a shady porch and sunshine, enjoy outside. If in Britain, you may have to use your imagination.
