Molded French Cream
Source of Recipe
Internet
List of Ingredients
2 (8 oz.) containers sour cream
3 c. whipping cream, divided
1 1/2c. superfine sugar
2 envelopes unflavored gelatin
1/2 c cold water
2 (8 oz.) pkg. cream cheese, softened
2 t. vanilla extract
1 T. superfine sugar
Garnishes: crystallized violas, crystallized fresh mint leaves, sweet peas
Recipe
Whisk together sour cream and 2 cups whipping cream in a medium saucepan; gradually add 1 1/2 cups sugar, whisking with each addition. Cook over low heat, whisking often, until warm.
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.
Beat cream cheese at medium speed with an electric mixer fitted with whisk attachment until light and fluffy.
Gradually add sour cream mixture and vanilla, beating until smooth.
Pour into a lightly greased 8-cup mold or 2-quart bowl; chill until firm, or, if desired, up to 2 days. Unmold onto a serving platter.
Beat remaining 1 cup whipping cream until foamy; add 1 tablespoon 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, if desired. yield: 16 servings
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