Friday, April 5, 2013

Food Friday - Colorado Creme

Colorado Creme
adapted from Mel's Kitchen Cafe

This is the dessert I made for Easter dinner and it was so good.  Darryl and I love Creme Brulle but have never made it - this reminded me of that but without the crispy sugar crust.  Now, I will admit, my "creme" did not turn out perfect - I didn't cook it quite enough to melt the geletin/sugar . I was afraid of over cooking it; therefore it was a little grainy but I LOVED it.  It was light and cool and the raspberries made it perfect!   I will be trying it again to try and perfect it - it would make a great dessert for company :-) 

Yield: Makes about 4 cups of “Crème” enough for about 6 dessert-sized portions
  • 1 tablespoon unflavored gelatin
  • ½ cup sugar
  • 2 cups heavy cream
  • 1 ½ cups light or regular sour cream
  • 1 teaspoon pure vanilla extract
  • Assortment of fresh berries (strawberries, raspberries, blackberries, blueberries)
  1. In a medium saucepan, stir together the gelatin, sugar and heavy cream until well combined. Set the saucepan on the stovetop burner and set the heat to low, stirring until the sugar and gelatin are dissolved and the mixture is barely warm to the touch. Be careful not to overheat the mixture – the purpose is simply to heat slightly to dissolve the sugar and gelatin.
  2. Remove the pot from the heat and fold in the sour cream and vanilla extract until the mixture is well combined. Pour the mixture into ramekins, dessert cups, small glass bowls or pots de crème. Chill for 2-3 hours or up to overnight. Just before serving, spoon fresh berries on top.