Crimson Devonshire Cream

Categories: Pudding- Custard- Mousse- Flan

Ingredients

• 1 tsp. unflavored gelatin
• 3/4 cup cold water
• 1 cup whipping cream
• 1/2 cup sugar
• 1 1/2 tsp. vanilla extract
• 1 cup (8oz.) sour cream
• Crimson Sauce:
• 2 1/4 cups fresh or frozen cranberries, divided
• 1 1/3 cups water
• 1/4 cup orange juice
• 4 tsp. grated orange peel
• 3/4 cup sugar

Directions

1. In a saucepan, soften gelatin in water; heat over low until gelatin dissolves. Cool.
2. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form.
3. Combine the gelatin mixture and sour cream mixture. Pour into small bowls or parfait glasses. Chill until set, about 1 hour.
4. For sauce, combine 1 1/2 cups cranberries, orange juice and peel in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sieve sauce, discarding skins.
5. Return sauce to pan; add sugar and remaining cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill. Spoon over each serving of cream.

Email to a friend | Print this recipe | Back