French Cream With Raspberry Sauce

1. 1

   Sprinkle gelatin over the water to soften it.

2. 2

   Meanwhile, combine light cream and 1/2 cup sugar in small saucepan over low heat.

3. 3

   Stir until sugar dissolves.

4. 4

   Add the softened gelatin and continue to stir until gelatin dissolves.

5. 5

   Remove from heat.

6. 6

   Add the orange rind and vanilla.

7. 7

   Cool to room temperature.

8. 8

   Spoon in sour cream and whisk until thoroughly blended.

9. 9

   Pour into a 3 cup mold, or 6 individual custard cups.

10. 10

    Cover with plastic wrap and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.