1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup (8-ounce container) sour cream
2 cups pitted fresh cherries, strawberries, raspberries, or sliced peaches or pears or 1 1/2 to 2 tablespoons artisan-made balsamic vinegar or 2 to 3 tablespoons Saba syrup or Vin Cotto
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.
3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or Saba.
Makes 6 - 8 servings.
A lush, sweet red Recioto della Valpolicella Classico La Roggia by Fratelli Speri
Recipe adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens, by Lynne Rossetto Kasper
Source: The Italian Country Table : Lynne Rossetto Kasper
Date: June 23, 2002