Berries and Cream

Sundays are the day I usually splurge on dessert. Not on eating the calories (gleefully I splurge on calories every day!) but on making something more out of the ordinary than chocolate chip cookies, which usually fill up our dessert quota for the weekdays.

This dessert was perfect for a Sunday evening meal. It was heavenly, in fact. Silky, creamy (homemade!) cream pudding is topped with berries and shaved chocolate curls.

It was an unexpectedly delicious combination. Again from my Aunt Marilyn, this phenomenal, crowd-pleasing dessert can be made the night before and is the perfect ending to a lovely meal. It is all at once light, smooth, decadent and ultimately satisfying.

My husband and I agreed that this dessert tops any pudding or yogurt we’ve ever had in taste, texture and creaminess. And my kids? They were in heaven, too (with very messy faces, I might add).

Berries and Cream

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Ingredients:

  • 3 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 1 tablespoon vanilla
  • 1 1/2 cups sour cream (I used reduced fat with great results)
  • Fresh or frozen berries

Directions:

  1. Simmer the 3 cups cream and 1 1/2 cups sugar, stirring constantly to avoid scorching, until it comes to a boil. Set aside and cool completely.
  2. Dissolve unflavored gelatin in the 1 cup boiling water and set aside to cool completely.
  3. In a small bowl, whisk together the sour cream and vanilla until smooth.
  4. Gradually add all of the ingredients together (making sure that the cream mixture and gelatin mixture are completely cooled). Stir with a wire whip until totally smooth. Press a piece of plastic wrap directly on service of cream and chill overnight. (My Aunt Marilyn makes this in the morning before church, scoops the cream mixture into individual dessert bowls before chilling and the cream is set and ready to eat by 5:00 p.m.)
  5. Top with fresh or frozen berries* and shaved chocolate curls. I used Pioneer Woman’s tip on chocolate curls and couldn’t believe how gourmet I felt when they turned out.

Notes:

I used frozen raspberries. I thawed them overnight, then simmered the berries and their juice in a small saucepan with 2 teaspoons sugar until thickened (about 6-8 minutes).

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Recipe Source: from Aunt Marilyn