White Velvet

1. 1

   Mix gelatin, sugar and cream.

2. 2

   Let stand for 5 minutes.

3. 3

   Place saucepan over low heat and stir constantly until gelatin is dissolved.

4. 4

   Do not let boil.

5. 5

   Remove, cool to lukewarm and add sour cream and vanilla.

6. 6

   Blend until smooth.

7. 7

   Pour into a 1/2 quart mold.

8. 8

   Refrigerate until set.

9. 9

   Wash and hull strawberries.

10. 10

    Slice them and sprinkle with sugar (1/2 cup).

11. 11

    Add Kirsch.

12. 12

    Let stand. Serve over dessert.

* Per serving · 4 servings · Values may vary.

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