Berries and Potted Cream
Prep Time
10 minutes
Cook Time
2-3 hours refrigeration
6 to 8 servings


1 tbsp (7 g) unflavoured gelatin
1/4 cup (60 ml) cool water
2 cups (500 ml) 35% cream
1 cup (250 ml) milk
1/2 tsp (2 ml) vanilla extract
1/3 cup (75 ml) sugar
1 1/2 cups (375 ml) fresh raspberries


  1. In a bowl, sprinkle gelatin over cool water; let stand for 5 min to soften.
  2. In a saucepan, combine cream, milk, 1/4 cup (60 mL) of the sugar and vanilla extract. Bring to a simmer over medium heat, stirring often. Pour over gelatin mixture and stir well until gelatin is dissolved.
  3. Pour into 6 to 8 jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for 2 to 3 hrs or until set, or for up to 2 days.
  4. When ready to serve, in a bowl, using a potato masher or a fork, mash raspberries and remaining sugar together and spoon on top of cream in dishes.
  1. Tip for Kids: Make mini desserts using liqueur glasses or fun-coloured small dishes. Sprinkle some mini chocolate chips on top of the raspberries.
  2. Scrape the seeds of 1/4 vanilla bean and into cream mixture and add pod instead of extract. Heat as directed and discard pod before mixing with gelatin. Using a mini chopper, process the sugar for the topping with a pinch of dried lavender flowers, then mash with strawberries.