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Berries and Cream

Yield: 6 servings
Prep Time: 8 hours 10 minutes
Cook Time: 8 minutes
Total Time: 8 hours 18 minutes

Ingredients

  • 3 cups heavy whipping cream
  • 1 ½ cups (318 g) sugar
  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 1 tablespoon vanilla
  • 1 ½ cups (340 g) sour cream, I used reduced fat with great results
  • Fresh or frozen berries

Instructions 

  • Simmer the 3 cups cream and 1 1/2 cups sugar, stirring constantly to avoid scorching, until it comes to a boil. Set aside and cool completely.
  • Dissolve unflavored gelatin in the 1 cup boiling water and set aside to cool completely.
  • In a small bowl, whisk together the sour cream and vanilla until smooth.
  • Gradually add all of the ingredients together (making sure that the cream mixture and gelatin mixture are completely cooled). Stir with a wire whip until totally smooth.
  • Press a piece of plastic wrap directly on surface of cream and chill overnight. (My Aunt Marilyn makes this in the morning before church, scoops the cream mixture into individual dessert bowls before chilling and the cream is set and ready to eat by 5:00 p.m.)
  • Top with fresh or frozen berries* and shaved chocolate curls. I used Pioneer Woman’s tip on chocolate curls and couldn’t believe how gourmet I felt when they turned out.

Notes

Raspberries: I used frozen raspberries. I thawed them overnight, then simmered the berries and their juice in a small saucepan with 2 teaspoons sugar until thickened (about 6-8 minutes).