“This creamy concoction has the dairy flavour I adore. If you make it in a heart shaped mould, it's a perfect dessert for Valentine's Day. The sauce can also be made with frozen strawberries or raspberries. Use the individually quick frozen ones for best results.”

Ingredients Nutrition


  1. To make the mousse, sprinkle the gelatine over the water in a small saucepan.
  2. Allow it to soften for 5 minutes.
  3. Beat the egg yolks with the sugar in a saucepan.
  4. Beat in the hot milk.
  5. Heat the gelatine mixture gently and stir until dissolved.
  6. Stir it into the yolk mixture and cook over low heat until slightly thickened, about 5 minutes.
  7. Stir in the vanilla and sour cream.
  8. Cool until the mixture reaches room temperature.
  9. Beat the whipping cream until light and soft peaks form.
  10. Fold the cream quickly into the sour cream base.
  11. Pour into a 3-cup mould.
  12. Cover with plastic wrap and refrigerate for a few hours or overnight.
  13. Save a few nice berries for the garnish.
  14. Puree the remaining berries with the sugar and Cointreau.
  15. Before serving, run a knife around the outside of the mould and invert onto a serving place.
  16. Slice into wedges.
  17. Serve with the sauce under or poured over the mousse.
  18. Garnish with the reserved berries.
  19. Bonnie Stern Cookbook.

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