|
|
|
|
|
|
|
 Aris' Pairing For This Dish: 2004 Robert Mondavi - Moscato d'Oro |
|
Ingredients
|
|
|
8 oz. cream cheese, softened
2 cups heavy cream
1 cup sour cream
3/4 cup sugar
1 envelope unflavored gelatin
1 cup blueberries
1 cup strawberries, sliced
1 cup blackberries
1 peach, sliced
Strawberry Sauce
1 pint strawberries
1/4 cup sugar
1 oz rum
1/4 cup pineapple juice
|
 |
|
|
|
|
|
Preparation
|
|
|
In a freestanding countertop mixer, whip the cream cheese until it looks like frosting.
In a saucepan gently heat the heavy cream, sour cream and sugar until mixture is hot and sugar is melted. Remove from heat. Dissolve the unflavored gelatin in 1/4 cup warm water. Pour into the cream mixture. Mix together. Add cream and gelatin mixture to cream cheese and whip on low for about 5 minutes, or until cream cheese is completely dissolved. Pour into either a well oiled mold, or individual serving glasses. Chill. (Can chill for up to 48 hours).
Combine blueberries, strawberries, blackberries and peach with sugar. Set aside.
Strawberry Sauce
Puree strawberries, sugar, rum and pineapple juice in blender. Set aside.
Just before serving, unmold.
Top with fresh sugared berries and strawberry sauce. |
|
|
|
|
|
|
|
|
 |
