This post is more of a vent session! Not to worry, there is a recipe to come sure to blow you away. Please indulge my vent and then celebrate with a recipe for the easiest, best tasting dessert you will ever make: Crème a la vanille!
Thank you for allowing me to vent. Ahhhhh…I feel better.
Now, time for an inspirational story: Sharing, Part I, Mehrak’s Crème a la Vanille.
Mehrak’s Crème a la Vanille
2 cups cream
2 cups sour cream-room temperature
¾ cup sugar
1 tsp vanilla extract
1 packet Knox gelatin
1 packet frozen raspberries (thawed prior to serving)
Mix cream, sugar, and gelatin in a sauce pan. Let it sit for 5 minutes. Then heat over medium low heat until dissolved. DO NOT BOIL. Cool to lukewarm. Add into a mold, cover and place in the fridge for 4 house or overnight. Prior to serving, unmold by placing pan in lukewarm water bath; turn upside down in serving platter. Spoon berries on top; garnish with mint leaves.