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“This is a wonderful, light dessert. Top with fresh fruits of the season, any type of liqueor drizzled over it or pureed raspberries.”
4hrs 15mins
4 ramekins

Ingredients Nutrition


  1. Sprinkle the gelatin over the cold water; let stand for 5 minutes.
  2. In a 3-qt. saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. DO NOT LET IT BOIL!
  3. Stir in the gelatin until throughly dissolved.
  4. Take the cream off the heat and cool about 5 minutes.
  5. Put the sour cream in a medium bowl.
  6. Gently whisk in the warm cream a little at a time until smooth.
  7. Taste for sweetness; it may need another teaspoon of sugar.
  8. Rinse 2/3 cup ramekins, custard cups, or coffee cups with cold water (do not wipe out).
  9. Fill each one 3/4 full with the cream.
  10. Chill for 4-24 hours.
  11. To serve, either unmold by packing cups in hot towels and then turning each out on a dessert plate, or serve in their containers.
  12. Serve alone or with fruit, drizzled liqueor, or purred raspberries.

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