Tuesday, February 28, 2012

Molded French Cream

I wish I could say that I made the dessert in this lovely photo, but this is the photo that went with the recipe for Molded French Cream in Southern Living Magazine (April 1999).  Yes, I am a bit of a magazine hoarder!!
Mine looks so plain compared to theirs, but since there are no Violas or Sweet Peas to pick at the end of December, I had to make due with what I had. I was going with a Marie Antoinette theme for my daughter's birthday party and this elegant dessert looked like just the thing! I have a notebook with hundreds of recipes that I want to try and this was among them!
This is the dessert table! Warning!! Sugar Overload!!

Thought you might like the recipe, so here it is, copied exactly from Southern Living Magazine:
Molded French Cream

2 (8-ounce) containers sour cream
3 cups whipping cream, divided
1 1/2 cups superfine sugar
2 envelopes unflavored gelatin
1/2 cup cold water
2 (8-ounce) packages cream cheese, softened
2 teaspoons vanilla extract
1 tablespoon superfine sugar
Garnishes: crystallized violas, crystallized fresh mint leaves, sweet peas

Whisk together sour cream and 2 cups whipping cream in a medium saucepan; gradually add 1 1/2 cups sugar, whisking with each addition. Cook over low heat, whisking often, until warm.

Sprinkle gelatin over 1/2 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 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 platter.

Beat remaining 1 cup whipping cream until foamy; add 1 tablespoon sugar, beating until soft peaks form. Spoon whipped cream into a pastry bag fitted with a star shaped tip. Pipe whipped cream around base of mold. Garnish, if desired. Yield: 16 servings. Prep: 15 min., Chill: 4 hrs.
I would love to use my individual Jello molds for this recipe. How cute they would be garnished with edible flowers for a brunch or shower! I found the above photo on Pinterest - love the shape of these individual molds!!

Thanks for stopping by today!! Next post, I'll share with you some wonderful Easter Thumbprint Cookies that I baked! See you then!


  1. Oh I LOVE this idea! I think I have some mini bundt pans somewhere. I am going to have to dig them out for this. Thanks!

  2. Just gorgeous! I have never made this before - it looks just divine. Can't wait to see your Easter cookies!

  3. I bet you could make this just as well, even better! I love the idea of my food being so pretty! I wish I had time to make something, been so busy lately!

  4. oh my that looks and sounds so good, I must try to make it!!

  5. I have made this so many times! It's amazing--about $20 in ingredients, but worth it. I just set one in the mold for tomorrow.