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.