Stephanie served this simple yet decadent dessert for Easter in 2004. The sweet cream is very similar to the Mock Devonshire Cream, but it is softer and sweeter. The recipe serves four. Or one. It depends.
1 cup sugar
1 envelope unflavored gelatin
2 cups whipping cream
2 (8 oz) containers of sour cream
1 tsp vanilla extract
Fresh berries such as strawberries, raspberries, blueberries, and blackberries.
Combine sugar and gelatin in a medium saucepan. Stir in whipping cream and let stand one minute. Cook over medium heat, stirring constantly with a wire whisk for five minutes or until gelatin dissolves. Remove from heat and cool. Stir sour cream and vanilla into cooled gelatin mixture. Pour into a serving bowl. Cover and chill for three hours or until set. Serve by spooning into dessert dishes. Top with fresh berries.