Raspberry Jelly with Clotted Cream Custard

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant raspberry jelly paired with an indulgent clotted cream-enriched custard, creating a refreshing yet decadent dessert. This british-inspired desserts ready in about 35 minutes pairs fresh raspberries, caster sugar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 British cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 3 gelatin sheets in cold water for 5 minutes until soft.
  2. Step 2: In a saucepan, combine 250 g fresh raspberries, 150 g caster sugar, and 300 ml water. Heat gently over medium heat, stirring often until sugar dissolves and raspberries break down, about 5 minutes.
  3. Step 3: Remove from heat and strain the mixture through a fine sieve into a bowl to remove seeds.
  4. Step 4: Squeeze excess water from the gelatin sheets and stir them into the warm raspberry liquid until fully dissolved. Pour into a mold or serving glasses and refrigerate for at least 4 hours until set.
  5. Step 5: For the custard, whisk 3 egg yolks with 50 g caster sugar and 2 tbsp cornflour in a bowl until smooth.
  6. Step 6: Heat 300 ml whole milk in a saucepan until just simmering, then gradually whisk the hot milk into the egg mixture to temper.
  7. Step 7: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and coating the back of a spoon, about 5 minutes.
  8. Step 8: Remove from heat and stir in 1 tsp vanilla extract and 100 ml clotted cream until smooth and rich.
  9. Step 9: Allow custard to cool slightly, then serve poured over or alongside the set raspberry jelly.

Frequently asked questions

How long does Raspberry Jelly with Clotted Cream Custard take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Raspberry Jelly with Clotted Cream Custard?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh raspberries from drying out.

Can I substitute ingredients in Raspberry Jelly with Clotted Cream Custard?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Raspberry Jelly with Clotted Cream Custard for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Raspberry Jelly with Clotted Cream Custard?

British desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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