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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 6 servings |
||
| Calories 362 | ||
| Calories from Fat 240 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 16.6g | 83% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 48mg | 2% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 28.6g | 9% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 25.2g | ||
| Protein 3.6g | 7% | |
Ingredients
- 3/4 cup sugar
- 1/2 cup water
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 cup whipping cream
- 1 1/2 cups sour cream or creme fraiche
- 1 teaspoon vanilla
- sliced strawberry (garnish)
- sliced blueberries (garnish)
Directions
1
Combine sugar, water, and gelatin in small saucepan and blend well.2
Let stand 4 to 5 minutes.3
Place over medium heat and bring to boil, stirring constantly.4
Remove from heat.5
Gradually blend in cream.6
Combine creme fraiche and vanilla in medium bowl.7
Gradually add hot sugar mixture, whisking constantly until smooth.8
Pour into 6 or 8 wine glasses or desert dishes.9
Cover and refrigerate 4 to 6 hours.10
Garnish with sliced strawberries and blueberries.
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- Course > Desserts
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Featured Reviews for This Recipe
From: mustang girl
On Sep 8, 2004
Yum!!! This is sooooo good! I also used sour cream and substitutes fresh local huckleberries for the blueberries. I made this as a dessert for a small dinner party and it was a hit. Very fancy and elegant but simple and fun. Thanks for posting this recipe!
From: BarbaraK
On Jul 5, 2002
This is a wonderful, creamy, rich dessert. I made it yesterday for the 4th of July (red, white and blue) and we really enjoyed it. It was easy to make. I used sour cream instead of the fancy sounding alternate. I'm glad to have found this recipe. I will make it again. It is delicious!
From: David J Rust
On Aug 1, 2005
The recipe tasted good, especially with Cake "Veronica", but was a bit gellatin-like for my taste. This isn't bad, certainly, and it was nicely sweet and easy to make. I'll definitely make it again, but contemplate whipping the cream into stiff-peaked whipping cream, first, and then folding in the other ingredients.
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