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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The basic ingredients for this primordial gooey dessert are cream and sugar. My new thing: experimenting with cream and sugar to see what new concoctions I can come up with to dollop on-top of a wonderful creation or be able to serve with fresh fruit that is currently in season. Read more . This brown sugar thickens into a faux caramel after sitting for 24 hours in the refrigerator! Did I mention Delicious?! The creamy texture is amazing good, light and fluffy. Ingredients:
1 c. cream |
1/2 t. pure vanilla extract |
1/2 c. sour cream (or creme fraiche) |
about 3/4 c. dark brown sugar |
optional raspberries, blueberries, strawberries, bananas, or other fruit in season =d |
Directions:
1. In a cold bowl and using cold beaters, whip the cream and vanilla only to medium-stiff peaks. Fold in sour cream. Spoon half the cream mixture into individual dessert dishes or goblets, or into one 6-cup bowl, such as a souffle dish.
2. Sieve half the brown sugar over the cream. Cover with remaining cream. Sieve the rest of the sugar on top. Refrigerate. In 24 hours, brown sugar will caramelize. At serving, top with fruit, or eat plain.
3. Note: This cream is delicious plain as a dessert topping instead of sweetened whipped cream. The slight tartness created by the sour cream is a balancing contrast for extremely sweet desserts.
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