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French Sweet Cream with Raspberries and Blackberries
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 1993
Julia Orenstein, a pastry cook at Stars, created this dessert, which has the creamy consistency of custard hut is rich in flavor, like a cheesecake.
Ingredients
2 teaspoons 2 tablespoons 1 cup
Method
In a small bowl, sprinkle the gelatin over the cold water and let it stand for 10 minutes.
Whisk together the heavy cream, sugar, sour cream, and mascarpone in a large stainless steel mixing bowl. Place the bowl over a pot of simmering water.
When the cream mixture is warm, dissolve the gelatin over low heat and whisk it into the cream. Continue heating the mixture, stirring occ