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Dessert
6 - 8 servings
4 hours 30 minutes
10 minutes
Chef Louise Solzman
3 cups heavy cream
1 cup sugar
1 tablespoon gelatin, dissolved in 1/2 cup of cold water
2 tablespoons vanilla
1 1/2 pound sour cream
1 cup strawberries, sliced
1 cup raspberries
1 cup blueberries
1 tablespoon balsamic vinegar
2 tablespoons mint, chopped
Bring cream, sugar and gelatin to medium high heat and stir until gelatin and cream have dissolved. Pour into large bowl that has been placed in an ice bath. Stir in vanilla. Leave to cool (stirring occasionally). When cool, mix in sour cream. Cover with plastic wrap and refrigerate for at least 4 hours. Serve using large ice cream scoop.
Stir together.
Serving this dessert in martini glasses, topped with mixed berries and a sprig of mint makes a nice presentation. This dish pairs well with Karly Orange Muscat (Amador County, California 2004).
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