Recipe Courtesy: Cathy Speronis
Serves 6

2 tsp. unflavored gelatin
1/2 cup milk
2 heavy cream
1/2 cup sour cream
1/2 cup granulated sugar
1 medium sprig of fresh rosemary
Pinch of salt
1/2 tsp. pure vanilla extract

1 cup fresh Strawberries sliced
1/4 cup granulated sugar
2 tsp. orange liqueur (optional)
Fresh rosemary to garnish

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a medium saucepan, combine heavy cream, sour cream, sugar, rosemary sprig and salt. Bring cream mixture to a simmer stirring until the sugar is dissolved and the mixture continues simmering while stirring. Do not boil. Remove from heat and add vanilla extract. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout. Divide mixture evenly among 6 custard cups.

Refrigerate for at least 3 hours or overnight.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Combine strawberries with sugar and liqueur. Garnish with berries and sprig of rosemary.

Print this Story