French Moulded Cream
Rachel Tyers
ingredients
- 2 pk cream cheese
- 1 1/2 cups sugar
- 500ml whip cream
- 500 ml sour cream
- 1 1/2 gelatin with 1/3 cup water
- 1 tsp vanilla
directions
- 1
In heavy bottom pan heat sour cream, sugar and whip cream. stir until very warm.
- 2
Dissolve 1 1/2 packages gelatin in 1/c cup water.
- 3
Whip cream cheese in food processor and add 1 tsp vanilla.
- 4
Add heated sour cream, sugar and whip cream mixture through a strainer into food processor containing cream cheese. Pulse a few time and pour into a mould. (Mom’s star mould preferred)
- 5
Gently bang on counter to remove air bubbles and refrig overnight. Serve over pureed raspberries.
Source: Karen Tyers
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