Bavarian Cream With Raspberry Sauce

Rasp­ber­ries make much bet­ter food than they do hats.

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  • The Cream!
  • 1 1⁄2 cups sugar
  • 2 envelopes unfla­vored gelatin
  • 1 cup cold water
  • 2 cup whip­ping cream
  • 3 8‑oz. car­tons sour cream
  • 2 tsp. vanilla
  • The Sauce!
  • 10 oz. frozen rasp­ber­ries, thawed
  • 2 tbsp. sugar
  • 2 tbsp. rasp­ber­ry fla­vored liqueur

Cream:

Com­bine sug­ar and gelatin in a saucepan. Add water and stir well. Let stand 1 minute.

Cook over medi­um heat, stir­ring con­stant­ly, until gelatin dis­solves. Stir in whip­ping cream. Set aside.

Com­bine sour cream and vanil­la in a large bowl. Grad­u­al­ly whisk in whip­ping cream mix­ture until blend­ed. Poured into a light­ly greased 7 cup mold.

Cov­er and chill at least 8 hours. Make the sauce while you’re waiting.

Sauce:

Com­bine all ingre­di­ents in con­tain­er for elec­tric blender. Process until smooth. Strain mix­ture through 2 lay­ers of cheese cloth, dis­card seeds.

Unmold dish onto a serv­ing platter.

Spoon rasp­ber­ry sauce over the top right before serving.