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Molded Strawberry Cream |
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Serves: 8 Print this Recipe2 10-ounce packages frozen strawberries in heavy syrup, thawed 2 cups whipped cream 3/4 cup sour cream 4 tablespoons sugar 2 envelopes unflavored jello 1/2 cup water cold Drain strawberries, reserving syrup. In a large bowl, mix 1 1/2 cups of the whipping cream, 1 1/4 cups of the reserved strawberry syrup, sour cream and 3 tablespoons of the sugar until sugar dissolves; set aside. Reserve strawberries for sauce. In a small saucepan, mix gelatin and water; let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into cream mixture until blended. Pour into a 4-cup mold. Chill for 1 hour or until set. To serve, in a small mixer bowl at medium speed, beat remaining 1/2 cup cream and remaining 1 tablespoon sugar until stiff peaks form. Unmold chilled mixture onto a serving plate. Place strawberries in a blender container. Cover and blend at low speed for 30 seconds or until very smooth and shiny. Pour about 1/3 cup pureed strawberries over mold; top with whipped cream. Serve remaining berry sauce separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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