From: The Darby Field Inn & Restaurant

Creme Celeste with Raspberry Sauce

1 Pint Heavy Cream
3/4 C Sugar
1/2 C Cold Water
1 TB Gelatin
1 C Sour Cream
1/4 C Kirsh, Brandy, or Cointreau

In a small saucepan, bring cream and sugar to a simmer and stir to incorporate sugar. Bloom gelatin in the cold water for 10 minutes and add to the cream mixture. Transfer mixture to a clean stainless steel or glass bowl and whisk in sour cream and Kirsch. Pour into ramekins or custard cups and let set overnight if possible. Unmold before serving. Serve with raspberry puree (see below). Garnish with a mint leave or an edible flower such as a Johnny Jump Up.

Raspberry Puree:
2 C Raspberries, fresh or frozen
2-3 TB Confectioners Sugar, or to taste
Juice from one lemon

Sieve raspberries, then, combine with sugar and lemon juice.