Smooth and luscious, strawberry
creme served with a sweet strawberry sauce. This dessert can
be made in any shape to fit the occasion.
Strawberry
Valentine Creme
- 1 (1/4-ounce) envelope
unflavored gelatin (1 tablespoon)
3/4 cup cold water
1 cup sour cream, at room temperature
1 1/2 cups whipping cream - divided use
1 /2 cup granulated sugar
1 teaspoon vanilla extract
-
- Strawberry Sauce (recipe
follows)
- In saucepan sprinkle gelatin
over water, then dissolve over low heat. Stir into sour cream;
set aside.
- In mixer bowl beat 1 cup
of the whipping cream, gradually adding sugar, until soft peaks
form. Stir in vanilla and sour cream/gelatin mixture to blend
thoroughly.
- Pour into 1-quart heart-shaped
mold, rinsed first with cold water. Chill until firm.
- Whip remaining cream,
sweeten with additional sugar.
- Unmold gelatin mixture
onto serving plate. Spoon some of the Strawberry Sauce over mold.
Surround base with dollops of whipped cream. Pass remaining sauce
separately.
Makes 8 servings.
Strawberry Sauce: In saucepan combine 1 (10-ounce)
package frozen sliced strawberries (sugar added), thawed, with
2 tablespoons granulated sugar and 1 tablespoon cornstarch. Cook
and stir over medium heat until thickened and clear. Remove from
heat. Mix in 1 tablespoon lemon juice; cool. Makes about 1 cup.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
