Zutaten für The Really Good Food Cook Book's Celestial Cream
- Heavy Cream
- ½ cup granulated sugar
- 1 tablespoon unflavored gelatin
- Water
- 1 cup sour cream
- 1 pint fresh red raspberries
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Zubereitung von The Really Good Food Cook Book's Celestial Cream
- In a medium saucepan, combine 2 cups heavy cream and ½ cup granulated sugar.
- Whisk constantly over medium heat until the sugar is completely dissolved.
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup cold water. Let it bloom for 5 minutes.
- Whisk the bloomed gelatin into the warm cream mixture until fully dissolved.
- Gently whisk in 1 cup sour cream until smooth and well combined. Do not overmix.
- Lightly grease a 6-cup mold (such as a ring mold or bowl) with cooking spray or oil.
- Pour the cream mixture into the prepared mold.
- Refrigerate for at least 4-5 hours, or until completely set.
- To unmold, briefly dip the mold in warm water for a few seconds. Invert onto a serving platter.
- Arrange fresh red raspberries around the base of the celestial cream.
- Garnish with a few extra raspberries on top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
104g
Fat
106g
Carbs
10g
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