Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Heavy cream |
1 cup | Sugar -- plus 2 teaspoon |
1 pack | Gelatin -- unflavored |
1 teaspoon | Vanilla extract -- clear |
\N \N | Imitation |
1 teaspoon | Almond extract |
2 cups | Sour cream -- 16oz |
1 cup | Raspberries, frozen -- or |
\N \N | Fresh red crushe |
In a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160 deg. or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool 10 min. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield 8 servings.
Recipe By : Taste Of Home