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| MOLDED FRENCH CREAM | |
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1 pt. fresh strawberries, sliced and prepared in sugar 1 c. sour cream (real) 1 c. heavy cream 3/4 c. super fine granulated sugar 1 envelope unflavored gelatin 1/4 c. water 1 (8 oz.) pkg. cream cheese, softened 1/2 tsp. vanilla This recipe is poured into a mold you may use one large mold or several small individual molds. Brush mold(s) with vegetable oil or spray with Pam. Combine sour cream and heavy cream in a medium size pan. Beat in sugar and place over heat to warm. DO NOT BOIL. In 1/4 cup water sprinkle gelatin over water to soften. Place cup in a saucepan with hot water to dissolve and liquify. Stir into the warm cream mixture; remove from heat. Beat cream cheese; gradually stir into the cream mixture and add the vanilla. Blend thoroughly. Spray molds or brush with oil. Pour into mold(s). Refrigerate 4 hours or overnight until firm. Unmold. Pour berries over the top. This recipe is elegant and very easy. | |
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recipe reviews #177172
Chris P. (New York) says:
I've been making this dessert for 35 years! I double the vanilla. It truly is easy and elegant not just delicious. Its especially lovely for the Christmas season topped with the red berries (raspberries work well too) on the stark white form. It always gets me rave reviews. It easily doubles. Try it. You won't regret it!
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