~ 2-4 Servings ~ Time 3 h ~ 3 Days in the fridge ~


  • 300 gr heavy whipping cream

  • 150gr crème fraiche or sour cream

  • 150 gr fresh raspberries

  • 2 tbsp lemon juice

  • 1 tbsp coconut nectar

  • 1/2 tsp vanilla powder


  1. Clean the raspberries and keep 4 for topping

  2. Put the raspberries, coconut nectar, vanilla powder and lemon juice in a pan bring to boil and lower to simmer for 3 to 5 min until the berries are soft, set aside to cool completely.

  3. Pour the heavy whipping cream in a large bowl whisk to form peaks, gently fold through the sour cream

  4. swirl half of the cold raspberries mix juice in the cream mix real gently.

  5. Assemble a spoon of berries/cream in each 4 jars (or 2 for bigger serving) add a layer of the softened raspberries and juice repeat the process again and finally top with a fresh berries.

  6. Place 2h in the fridge to set up keep up to 3 days.

Nutritional data