Serves: 8
Total Calories: 297
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 Molded Strawberry Cream recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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