Recipe by JackieOhNo!
This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time.
Top Review by MonsterMaha
Wow, this was amazing! I made it last night for guests as a trial run for Christmas morning, served in individual dessert dishes. I topped it with Strawberry Sauce #103421. I would caution that whatever topping you use, don't make it too sugary, like this strawberry sauce is. The creme is really delicate tasting so is easily overwhelmed by too much sugar. Still, it was so yummy. I also used light sour cream. Not only is this dish so incredibly easy to make but the wow factor is HUGE. I'm really surprised this hasn't gotten more reviews - people are missing out! I found another recipe for this online but it used 1 1/2 tsp cornstarch instead of the gelatine. I'm going to try that and hope it's more of a sauce and serve it over Blueberry Baked Oatmeal #110514 for Christmas breakfast. This dish will also do well at a mom's brunch I'm planning to host in a month or two. Thanks for this elegant and fantastic recipe!
Just an update, this creme goes very nicely with the blueberry baked oatmeal I mentioned above. Just make sure to use cornstarch instead of gelatine to give it a nice saucy consistency.
- 2 cups whipping cream
- 1 cup sugar
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 1⁄2 pint fresh red raspberries
- 1⁄2 pint fresh blackberries
Directions See How It's Made
- Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
- Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
- Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
- Before serving, sprinkle raspberries and blackberries over top.