Raspberry Rose Jello Parfaits (Printer version)

Flavored jelly with raspberries and whipped cream combines for a light, refreshing layered dessert.

# What You'll Need:

→ Raspberry Rose Jelly

01 - 1 1/4 cups water
02 - 1/3 cup granulated sugar
03 - 2 cups fresh raspberries, divided
04 - 2 tablespoons lemon juice
05 - 2 teaspoons unflavored powdered gelatin
06 - 1 tablespoon rose water

→ Whipped Cream Layer

07 - 1 cup heavy cream
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Garnish

10 - Fresh raspberries
11 - Edible rose petals (optional)
12 - Fresh mint leaves (optional)

# Directions:

01 - Combine water and sugar in a small saucepan and bring to a gentle boil, stirring until sugar dissolves.
02 - Add 1 1/2 cups raspberries and lemon juice to the syrup, then simmer for 2 to 3 minutes until the berries begin to break down.
03 - Strain the raspberry mixture through a fine sieve into a bowl, discarding seeds and pulp.
04 - Sprinkle gelatin evenly over the warm liquid, let stand for 2 minutes, then stir until fully dissolved.
05 - Stir in rose water and allow the mixture to cool at room temperature for 10 minutes.
06 - Divide half of the jelly mixture evenly among 4 serving glasses, add a few fresh raspberries to each, and refrigerate for 45 minutes until set.
07 - Whip heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
08 - Spoon or pipe the whipped cream over the set jelly in each glass, then chill for 10 minutes.
09 - Top each parfait with the remaining raspberry rose jelly mixture and additional raspberries if desired, then refrigerate for at least 2 hours until fully set.
10 - Just before serving, garnish with extra whipped cream, fresh raspberries, edible rose petals, and mint leaves.

# Expert Advice:

01 -
  • This dessert is my secret weapon for last-minute elegance, and the rose water always gets people guessing the mystery ingredient.
  • It became a staple because everyone—kids, adults, picky eaters—finds the airy textures and bright berries irresistible.
02 -
  • The first time I made this, I dumped the gelatin in all at once and ended up with rubbery bits—always sprinkle, don’t pour.
  • Letting the jelly cool just slightly before layering means the cream holds its shape; piping it too soon creates a melted, marbled mess (which was oddly delicious but decidedly rustic).
03 -
  • To unmold the parfaits for a dinner party, briefly dip the glasses in warm water and they’ll slide right out.
  • Chilling serving glasses ahead keeps the initial jello layer from setting unevenly on the sides for that sharp, professional look.
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