Molded French Cream

By sperky

Ingredients

• Molded French Cream
• 2 (8-ounce) containers sour cream
• 3 cups whipping cream divided
• 11/2 superfine sugar
• 2 enveloped unflavored gelatin
• ½ cold water
• 2 (8 ounce) packages cream cheese softened
• 2 teaspoons vanilla extract
• 1 tablespoon superfine sugar

Preparation

Step 1

WHISK together sour cream and 2 cups whipping cream in a medium saucepan gradually add 11/2 cups sugar whisking with each addition cook low heat whisking often until warm Sprinkle gelatin over ½ cup cold water in a saucepan let stand 1 minute. Cook over medium heat stirring until gelatin dissolves. Add to sour cream mixture. Beat cream cheese at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Gradually add sour cream mixture and vanilla beating until smooth. Pour into a lightly greased 8-cup mold or 2-quart bowl chill until firm or if desired up to 2 days. Unmold onto a serving plate. Beat remaining 1 cup whipping cream until foamy; add 1 tablespoon sugar beating until soft peaks form. Spoon whipping cream into a pastry bag fitted with a star shaped tip. Pipe whipped cream around base of mold. Use food coloring if desired. Yield 16 servings prep 15 min. Chill 4hrs.