Sweeten your Valentine’s Day this year with a creamy and decadent Raspberries and Cream dessert. This sweetly romantic dessert of pure deliciousness would be the perfect ending to a romantic Valentines Day dinner or any dinner for that matter.
While most people associate chocolate with Valentines Day, you can’t go wrong serving this scrumptious and light-as-a-cloud dessert to those you love. My husband’s daughter and her husband were here from Atlanta this past weekend and I asked them to be my taste testers to confirm that this easy-to-prepare dish was blog-worthy. Yes, yes, and yes, they all said, and their empty bowls confirmed that this dessert is indeed a winner!
Raspberries and Cream only has a few ingredients and goes together quickly. If there is any downside, it is that you have to plan ahead to give it time to cool, and it needs to chill in your refrigerator for at least 4 hours. Of course, the upside is, you can make it the day before too, which is a bonus!
To get started, you will need whipping cream or heavy cream, granulated sugar, salt, powdered gelatin, sour cream, and vanilla extract. (This dessert is a splurge. Don’t try to save calories by using half and half, or low-fat sour cream. It will not be nearly as good and will not set up properly. If you want to save calories, the best way is cut down on the portion size.)
In a large saucepan over medium heat, combine the cream, sugar, and salt and stir constantly until the sugar dissolves. This should take about 4-5 minutes. Don’t let the mixture come to a boil. When the sugar has dissolved, remove the pan from the heat and set it aside.
Bring the water to a boil by placing it in a microwave for about 2 minutes. Immediately pour in the powdered gelatin and stir with a fork or small whisk until it is completely dissolved. This will also take about 4-5 minutes.
As soon as the gelatin is dissolved, stir it into the warm cream mixture and mix well. Cool completely.
As soon as your mixture is completely cool, whisk in the sour cream and vanilla extract.
Pour or spoon into small individual bowls, or you can leave it in one big bowl. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to 24 hours.
Top with fresh raspberries, and serve chilled.
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