Prep 15 mins
Cook 5 mins
This creamy concoction has the dairy flavour I adore. If you make it in a heart shaped mould, it's a perfect dessert for Valentine's Day. The sauce can also be made with frozen strawberries or raspberries. Use the individually quick frozen ones for best results.
- 1 envelope unflavored gelatin
- 1⁄4 cup water, cold
- 3 egg yolks
- 1⁄3 cup sugar
- 1 cup milk, hot
- 1 teaspoon pure vanilla extract
- 1 cup sour cream (preferably Astro)
- 3⁄4 cup whipping cream
- 1 quart strawberry
- 1⁄4 cup sugar
- 1⁄4 cup Cointreau liqueur
- To make the mousse, sprinkle the gelatine over the water in a small saucepan.
- Allow it to soften for 5 minutes.
- Beat the egg yolks with the sugar in a saucepan.
- Beat in the hot milk.
- Heat the gelatine mixture gently and stir until dissolved.
- Stir it into the yolk mixture and cook over low heat until slightly thickened, about 5 minutes.
- Stir in the vanilla and sour cream.
- Cool until the mixture reaches room temperature.
- Beat the whipping cream until light and soft peaks form.
- Fold the cream quickly into the sour cream base.
- Pour into a 3-cup mould.
- Cover with plastic wrap and refrigerate for a few hours or overnight.
- Save a few nice berries for the garnish.
- Puree the remaining berries with the sugar and Cointreau.
- Before serving, run a knife around the outside of the mould and invert onto a serving place.
- Slice into wedges.
- Serve with the sauce under or poured over the mousse.
- Garnish with the reserved berries.
- Bonnie Stern Cookbook.