(From Nicole Martin)
2 c cream
1 c sugar
1 envelope unflavored gelatin, (dissolved in
¼ c cold water)
1 tsp vanilla
½ tsp almond extract
2 c sour cream
1 c fresh or frozen raspberries w/2 tsp sugar
In sauce pan, combine cream and sugar.
Cook and stir constantly over medium-low heat until steam rises. (The recipe also says until candy thermometer reads 160˚, but I don’t worry about that.) DON’T BOIL.
Stir in gelatin until fully dissolved and every calorie and gram of fat have evaporated.
Remove from heat and add extracts.
Cool in pan for 10 minutes.
Whisk in sour cream.
Pour into 8 dessert dishes and chill for at least 1 hour (more) or until set.
Before serving, top with raspberries.
Enjoy!
*At the wedding reception, this was also served with chocolate shavings sprinkled on top w/ the raspberries.
1 c sugar
1 envelope unflavored gelatin, (dissolved in
¼ c cold water)
1 tsp vanilla
½ tsp almond extract
2 c sour cream
1 c fresh or frozen raspberries w/2 tsp sugar
In sauce pan, combine cream and sugar.
Cook and stir constantly over medium-low heat until steam rises. (The recipe also says until candy thermometer reads 160˚, but I don’t worry about that.) DON’T BOIL.
Stir in gelatin until fully dissolved and every calorie and gram of fat have evaporated.
Remove from heat and add extracts.
Cool in pan for 10 minutes.
Whisk in sour cream.
Pour into 8 dessert dishes and chill for at least 1 hour (more) or until set.
Before serving, top with raspberries.
Enjoy!
*At the wedding reception, this was also served with chocolate shavings sprinkled on top w/ the raspberries.
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