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    Molded French Cream

    This is a wonderful recipe from Southern Living magazine
    I have used this recipe for a couple of years now and it always taste's great and does well in the mold.


    List of Ingredients


    • 2{ 8ozcontainers} sour cream
    • 3 cups whipping cream, divided
    • 1 1/2 cup super fine sugar
    • 2 envelopes unflavored gelatin
    • 1/2 cup cold water
    • 2(8oz.) packages cream cheese, softened
    • 2 tsp vanilla
    • 1 Tbl. superfine sugar


    Instructions


    1. Whisk together sour cream and 2 cups whipping cream in a medium saucepan; gradually add 1 1/2 cup of sugar whisking with each adddition. Cook over low heat, whisking often, until warm.
    2. Sprinkle gelatin over 1/2 cup cold water in a saucepan; let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves. Add to sour cream mixture.
    3. Beat cream cheese at medium with electric mixer fitted with whisk attachment until light and fluffy. Gradually add sour cream mixture and vanilla, beating until smooth.
    4. Pour into a lightly greased 8 cup mold or 2quart bowl; chill until firm, or, if desired up to 2 days. unmold onto a platter.
    5. Beat remaining 1 cup whipping cream until foamy; add 1 tbl.sugar, beating until soft peaks form. Spoon whipped cream into a pastry bag fitted with a star shaped tip. Pipe whipped cream around base of mold. Garnish with crystallized violas, mint leaves or sweet peas
    6. Prep:15 min Chill: 4 hours


    Final Comments


    This mold is very pretty without the garnishes.
 

 

 

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