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.
Six 6-ounce ramekins
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 occasionally, until it is hot, about 150 degrees. Stir in the vanilla extract and lemon juice. Strain the custard through a fine strainer.
Pour the custard into the ramekins. Refrigerate the French creams for several hours until set.
Unmold each cream by dipping the ramekins in hot water for several seconds. Run a knife around the inside edge of the ramekin and invert the cream onto a plate. Serve with the raspberries, blackberries, and berry sauce.
© 1993 Emily Luchetti. All rights reserved.