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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 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.
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 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.
