You can easily make a delicious Raspberry Charlotte mini dessert that is so pretty! Don’t you absolutely love these little desserts? Simple dessert recipes are the best! Wouldn’t this be a perfect Valentine’s dessert?

Raspberry Charlotte

(We are an affiliate of Amazon and may receive a small percentage of any sales from the links in this post at no cost to you. Thank you for supporting this website!)

These are served in the just desserts mini flare glasses. I have several sets of these little tasting party glasses in a variety of styles.

Ingredients:

1 (3-ounce package) Raspberry Jell-O
1 cup boiling water
1 cup cold water
Granulated sugar for glass rim
1/4 cup red raspberry jam
1 cup Stabilized Whipped Cream *Recipe below!
Fresh Red Raspberries for Garnish

Raspberry Charlotte Directions:

First, boil the water. Measure 1 cup of the boiling water and pour it into a mixing bowl.

Next, pour the Jell-O into the boiling water while stirring. Stir until the gelatin dissolves.

Then, stir in the cold water.

Dip the rims in the liquid JELL-O.

Dip the rim in the white sugar.

Next, dip just the rims of 8 mini-dessert glasses in the dissolved gelatin. Then, dip each into sugar. Set aside and allow the gelatin to dry. The white sugar will be pink after absorbing some of the red from the JELL-O.

Chill the Jell-O until slightly thickened. Then, measure out 3/4 cup of the raspberry gelatin and set it aside.

Add the Whipped cream, Raspberry jam, to the thickened JELL-O

Fold the Whipped cream, Raspberry jam, into the thickened JELL-O

Whipped cream, Raspberry jam, and JELL-O mixture

Fold the raspberry jam and the whipped cream into the remaining gelatin.

Then, carefully spoon into the mini glasses.

Spoon the mixture into the mini dessert glasses.

Spoon the reserved clear JELL-O over the mixture.

Top each with the reserved clear gelatin. Return to the refrigerator and chill until set.

Garnish with a dollop of the leftover whipped cream. (Makes 8 servings.)

What Is This Stabilized Whipped Cream?

The whipped cream below is stabilized with Meringue Powder and won’t weep. You can make it a day ahead and it will keep perfectly! (We are an affiliate of Amazon and may receive a small percentage of any sales from the links in this post at no cost to you. Thank you for supporting this website!)

Stabilized Whipped Cream

1 cup Heavy Whipping Cream

2-1/2 Tablespoons Powdered Sugar

1-1/2 Tablespoons Meringue Powder

1/2 tsp. Vanilla Extract

This makes enough for the recipe's 1 cup whipped cream and additional for the dollop on top of each dessert.

Stabilized Whipped Cream Directions:

Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so.  Pour 1 cup of the heavy whipping cream into the bowl.  Add the 2-1/2 tablespoons of the powdered sugar and beat until thickened.

Mix in the 1-1/2 tablespoons of the Meringue Powder and 1/2 teaspoon of vanilla.  Whip until stiff peaks form.

Easy mini desserts