3 cups heavy whipping cream
1 ½ cups sugar
1 envelope unflavored gelatin
1 cup boiling water
1 tablespoon vanilla
1 ½ cups sour cream
Simmer cream and sugar sin a saucepan stirring often to
avoid scorching. In another bowl combine envelope of gelatin and boiling water
and stir with a wire whip. Take off heat and let cool to room temperature.
Combine cream and gelatin mixtures. In another bowl, mix vanilla
and sour cream together. Slowly add the cooled cream/gelatin mixture to the
sour cream mixture. Stir with a wire whip until the mixture is totally smooth.
Chill overnight in individual serving dishes or scoop servings
from a large bowl as you would scoop ice cream.
Serves: 6: 8.5 ounce servings or 8: 6.5 ounce servings.
Top with fresh, canned or frozen raspberries or any fruit of
your choice.
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