Wisconsin Berries And Creme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is one of my dessert favorites during berry season or anytime. It serves up elegant yet is easy to make. You can make it with your choice of berry toppings and serve it in your favorite stemware. The cranberry topping is perfect for a unique holiday dessert. Read more . A co-worker gave me this recipe to impress my husband with my culinary skills when we were first dating. That was over 22 years ago, so I guess it worked!! :) Ingredients:
1 pint (2 c) heavy whipping cream |
2 1/4 t. vanilla |
pinch of salt |
1/2 c. sugar |
1& 1/2 t. unflavored gelatin |
2 & 1/2 c. sour cream |
cranberry topping |
1 c. sugar |
1 c. water |
12 ounces of fresh cranberries |
1/4 c. cranberry juice |
raspberry/strawberry/frozen berry topping |
10 ounce package frozen berries with syrup |
1 t. cornstarch |
1/4 c. sugar |
blueberry or fresh berry topping |
1 pint fresh berries, or 2 c. |
1/2 c. sugar |
1 t. lemon juice |
1/2 c. water |
1 - 2 t. cornstarch |
Directions:
1. In medium saucepan combine cream, vanilla, salt, sugar and gelatin.
2. Place over low heat and stir constantly with wire whisk until gelatin is completely dissolved-about 3 minutes.
3. Remove from heat and blend in sour cream.
4. Stir with whisk until very smooth.
5. Pour into stemmed glasses about 3/4 full.
6. Chill at least 3 hours until ready to serve.
7. (This part keeps well and can be made up to a week in advance)
8. Keep covered in refridge.
9. Cranberry Topping:
10. Combine sugar and water and bring to a low boil over medium heat.
11. Cook 3-5 minutes until syrup forms.
12. Reduce heat to low.
13. Add cranberries and cook till skins pop-about 10 minutes.
14. Remove from heat and add cranberry juice.
15. Chill until ready to use.
16. Top glasses of cream mixture with about 1/4 C. of chilled berry sauce to serve.
17. Add a dollup of fresh whipped cream for garnish if desired.
18. Frozen Berry Topping:
19. Drain frozen berries reserving juice.
20. Add enough water to juice to equal 1 C.
21. Combine sugar and cornstarch.
22. Place over med. heat and slowly stir in juice.
23. Cook until mixture comes to a boil and thickens.
24. Reduce heat to low and simmer 5 minutes.
25. Remove from heat and cool 10 minutes.
26. Gently stir in berries.
27. Chill until ready to use.
28. Top glasses of cream mixture with 1/4 cup berry sauce.
29. Fresh Berry Topping:
30. In medium saucepan, stir together water, sugar, lemon juice and cornstarch.
31. Cook over medium heat until syrup starts to form.
32. Add fresh berries and cook over low heat about 5 minutes.
33. Raspberries and Strawberries usually need a little more cornstarch to thicken.
34. Chill topping until ready to serve.
35. Top glasses of cream mixture with 1/4 cup of berry sauce.
36. YUMMMMMY!
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