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Creme de Kashmir with Papaya Sauce

Source of Recipe

Vegetarian Fast and Fancy cookbook


List of Ingredients

1/4 cup cognac
1/4 cup water
2 envelopes unflavored gelatin
2 cups cream or half and half
1/2 cup sugar
2 teaspoons vanilla
1 pinch salt
2 cups lowfat sour cream, room temperature

PAPAYA SAUCE:
1/2 cup sugar
1/2 cup orange juice
3 tablespoons lemon juice
2 ripe papayas, peel, seed and slice thin (3 cups) (can substitute mangoes or peaches)

In metal measuring cup, soften gelatin in Cognac and water. Place cup in a pan with simmering water and stir gelatin until it is dissolved. In a saucepan over low heat, heat together cream, sugar, vanilla and salt and stir until sugar is dissolved. Stir in gelatin. Place cream mixture in large bowl of an electric mixer. Beat in the sour cream in 4 batches until the creme is completely smooth.
Pour into a 10x2 inch round or oval glass or porcelain mold and refrigerate until firm. To serve, run a knife along the edge, set pan in warm water for a few seconds, and invert onto a larger rimmed platter. Surround with papaya sauce (or simply spread sauce on top if creme in dish and spoon into individual servings). Serves 8.
For sauce, in saucepan, over low heat, cook together sugar and juice for 4 minutes, or until mixture is syrupy. Stir in the lemon juice and fruit and simmer mixture for 3 minutes. Allow to cool. When cool, puree fruit in a food processor until finely chopped. Allow a little texture to remain. Place in a glass bowl, cover with plastic wrap, and refrigerate until serving time.



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Per serving (excluding unknown items): 164 Calories; 0g Fat (0% calories from fat); 10g Protein; 27g Carbohydrate; 0mg Cholesterol; 28mg Sodium


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Recipe

In metal measuring cup, soften gelatin in Cognac and water. Place cup in a pan with simmering water and stir gelatin until it is dissolved. In a saucepan over low heat, heat together cream, sugar, vanilla and salt and stir until sugar is dissolved. Stir in gelatin. Place cream mixture in large bowl of an electric mixer. Beat in the sour cream in 4 batches until the creme is completely smooth.

Pour into a 10x2 inch round or oval glass or porcelain mold and refrigerate until firm. To serve, run a knife along the edge, set pan in warm water for a few seconds, and invert onto a larger rimmed platter. Surround with papaya sauce (or simply spread sauce on top if creme in dish and spoon into individual servings). Serves 8.

For sauce, in saucepan, over low heat, cook together sugar and juice for 4 minutes, or until mixture is syrupy. Stir in the lemon juice and fruit and simmer mixture for 3 minutes. Allow to cool. When cool, puree fruit in a food processor until finely chopped. Allow a little texture to remain. Place in a glass bowl, cover with plastic wrap, and refrigerate until serving time.