The most amazing dessert you’ve ever tasted, or my name isn’t Svårgên Lütefîsk Løki Vîn Ümlaut Du Kömmer Att Assimileras of Børg!
My mom talked the chef at The Bistro in Cannon Beach, Ore., into giving her this recipe.
- 2 cups heavy cream
- 1 tsp. vanilla
- 1⁄4 cup sugar
- 1 tsp. unflavored gelatin
- 1 1⁄2 cups sour cream
Heat first four ingredients until very warm, whisking constantly. Don’t let it boil or it will ruin the gelatin and it won’t set. Remove from heat and whisk in sour cream. Cover and refrigerate for 8 hours.
Okay, Now What?
This cream is seriously rich; you probably won’t want to scarf down a bowl of it like it’s ice cream. I’ve tried adding chocolate or fruit juice or other flavors, but it seems to mask the tartness and consistency, making it taste like run of the mill frozen yogurt. I’ve had much better luck serving it with (small!) garnishes and the like.
I’ve served it in ramekins, like crème brûlée (I haven’t tried caramelizing sugar on top yet, but it might work). It’s also fun to use a melon baller to put three scoops on a dessert plate and accent them with slices of strawberry, raspberry or others, or combinations.
One of my favorite ways to serve it is three scoops with some chocolate syrup drizzled on it, then top it with strawberry slices. I’ve also drizzled it with melted bittersweet chocolate, added fruit and put it in the fridge for a bit so the chocolate gets firm.
Have fun! Børk børk børk!