|
By Darla Swanson, Portland Pastry Chef
Yield: 8 servings, 6 ounces each
Prep time: 10-15 minutes
Total cook time: 4-12 hours to chill
I often make this recipe at home because it’s easy, fun to dress up and perfect for when you need a quick way to impress guests coming for dinner. You can enhance this dessert with strawberries or any fresh fruit or fruit sauce (cheat with pie or tart filling if needed). You can cut a bit of fat out by toying with the sour cream and yogurt ratio (less sour cream decreases the fat, more yogurt adds tang). Feel free to experiment but don’t skip the vanilla bean – it makes the dish!
1 package (1.25 oz.) Knox Gelatin
3 tablespoons Cold Water
½ Vanilla Bean Pod, scrape beans from pod
2 teaspoons Pure Vanilla
1¼ cup Sugar
2½ cups Heavy Cream
2½ cups Sour Cream
¾ cup Plain Yogurt
Place three tablespoons cold water in a small bowl and sprinkle gelatin over. Stir and set aside.
Place cream, sugar and vanilla bean pod seeds into pot and bring to near boil, stirring occasionally. Remove from heat and stir in gelatin mix and pure vanilla.
Place sour cream and yogurt in a mixing bowl and whisk in hot cream mixture. Strain and pour into individual dishes or a serving bowl. Chill several hours or overnight.
Serve as is or with your favorite fresh fruit or fruit purée.
