Advertisement
Crème Celeste
4 to 6
servings- Difficulty
Easy
Published 1966
Ingredients
1 cup ½ cup 1½ teaspoons
Method
Combine the cream and sugar in a saucepan and cook, stirring, until the sugar is dissolved.
Soften the gelatin in the cold water and stir it into the cream mixture.
When the gelatin is dissolved, beat in the sour cream with a wire whisk or a rotary beater. Stir only until the mixture is thoroughly blended and smooth. Flavor with cognac o
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe