Rating: 3 stars
52 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 18
  • 2 star values: 15
  • 1 star values: 5
  • 52 Ratings
Samantha Seneviratne


Credit: J Muckle

Recipe Summary test

25 mins
4 hrs 25 mins
Makes 6


Ingredient Checklist


Instructions Checklist
  • Fill a small bowl with 2 tablespoons of cold water. Sprinkle the gelatin over top and let stand for 5 minutes.

  • In a small saucepan, combine the strawberries and sugar and cook over medium heat, pressing the fruit with the back of a spoon and stirring frequently, until it has broken down and the juices are syrupy, about 10 minutes. Using an immersion blender, blend the fruit until smooth. (If you do not have an immersion blender, wait for the mixture to cool, then transfer it to a blender and puree.)

  • Bring the berry puree back to a low simmer, add the gelatin mixture, and stir until completely dissolved. Remove from heat. Add the cream and lemon juice and stir to combine. Divide mixture evenly among six 4 oz. ramekins and cover with plastic wrap. Chill until firm, at least 4 hours or overnight.

  • Top with fresh berries and serve.

Nutrition Facts

300 calories; fat 22g; saturated fat 14g; cholesterol 70mg; sodium 20mg; protein 3g; carbohydrates 24g; sugars 22g; fiber 2g; calcium 52mg.