Sky <[email protected]> wrote:
> Does anyone have one to
Here is a recipe from _The New York Times Menu Cook Book_ by Craig
4 to 6 servings
1 cup heavy cream
1/2 cup sugar
1 1/2 teaspoon unflavored gelatin
3 tablespoons cold water
1 cup sour cream
2 tablespoons cognac or kirsch (optional)
Crushed and sweetened berries
1. Combine the cream and sugar in a saucepan and cook, stirring, until
the sugar is dissolved.
2. Soften the gelatin in the cold water and stir it into the cream
3. When the gelatin is dissolved, beat in the sour cream with a wire
whisk or a rotary beater. Stir only until the mixture is thoroughly
blended and smooth. Flavor with cognac or kirsch, if desired, and pour
into a lightly oiled two-cup mold.
4. Chill for three to four hours, until firm. Unmold. Serve with
sweetened crushed strawberries or raspberries.